Berry Cheesecake (baked)

Berry Cheesecake - A Refined and Easy-to-Make Delight

Who doesn’t love a creamy cheesecake topped with a layer of berries that adds a tangy note? This berry cheesecake recipe is perfect for any occasion, whether it’s an anniversary, a celebration, or simply a weekend afternoon when you want to treat yourself. Over time, cheesecake has become a global favorite, adapted into countless variations. In this recipe, we’ll combine the crunchy texture of the crust with the creaminess of the cheese, while the berry topping will bring an explosion of flavors.

Total preparation time: 10 hours (including cooling)
Preparation time: 30 minutes
Baking time: 70 minutes
Servings: 12

Ingredients:

*For the crust:*
- 300 g biscuits (I recommend Sultana whole grain biscuits with raisins for a more complex flavor)
- 125 g unsalted butter

*For the cream cheese filling:*
- 450 g cottage cheese (choose one that is well-drained)
- 200 g cream cheese (make sure it’s at room temperature)
- 200 g powdered sugar
- 100 ml heavy cream
- 3 tablespoons flour
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- Zest and juice of ½ lemon
- A pinch of salt

*For the sour cream topping:*
- 400 ml sour cream (preferably full-fat for a better texture)
- 75 g sugar
- 1 teaspoon vanilla extract

*For the topping:*
- 450 g berries (fresh or frozen)
- 100 g sugar
- 10 g gelatin (or one packet of gelatin)

Step by step:

1. Preparing the crust:
- Start by crushing the biscuits. You can use a food processor or place the biscuits in a bag and crush them with a bottle. The goal is to achieve a fine powder.
- Meanwhile, melt the butter over low heat or in the microwave. Once melted, pour it over the crushed biscuits and mix well until the biscuits are evenly coated.
- Line a 26 cm round springform pan with parchment paper. It’s important to press the biscuit mixture firmly into the bottom of the pan to create a compact crust. Place the pan in the refrigerator to set.

2. Preparing the cream cheese filling:
- In a large bowl, mix the cottage cheese with the cream cheese, powdered sugar, flour, and a pinch of salt. Use a mixer or spatula to achieve a smooth mixture.
- Add the heavy cream, vanilla extract, and lemon juice and zest. Mix well.
- Incorporate the eggs, one at a time, ensuring each egg is well mixed before adding the next. The final mixture should be smooth and fluffy.

3. Baking the cheesecake:
- Preheat the oven to 150 degrees Celsius. Pour the cream cheese mixture over the biscuit crust and level it with a spatula.
- Bake the cheesecake for 50-60 minutes. It’s important to check the edges, which should be slightly raised, while the center should jiggle gently. If you notice it browning too much on top, cover it with a damp sheet of parchment paper.
- Once baked, let the cheesecake cool in the turned-off oven for a few hours. This method helps prevent the surface from cracking.

4. Preparing the sour cream topping:
- After the cheesecake has cooled, prepare the sour cream topping. Whip the sour cream with the sugar and vanilla extract until the sugar is completely dissolved.
- Pour this mixture over the cooled cheesecake and bake again for 10-15 minutes at 180 degrees Celsius. Don’t worry if the topping seems liquid; it will firm up as it cools.

5. The berry topping:
- Soak the gelatin in 100 ml of cold water for 10 minutes. Meanwhile, in a saucepan, add the berries and sugar. Simmer over low heat, stirring constantly.
- Once the sugar has dissolved, puree the berries using a blender or an immersion mixer. If you prefer, you can strain the mixture to remove the seeds. Then, return the mixture to low heat, being careful not to let it boil.
- Remove the saucepan from the heat and add the gelatin, stirring well until completely dissolved. Pour this mixture over the cooled cheesecake, ensuring it’s evenly distributed.
- Place the cheesecake in the refrigerator for 6-8 hours, or ideally overnight, to set properly.

Serving suggestions:
Serve the cheesecake with fresh berries and a sprig of mint for an elegant touch. You can add a chocolate or caramel sauce for a delicious contrast.

Tips and useful advice:
- Use well-drained cottage cheese to avoid a soggy cheesecake.
- Ensure all ingredients are at room temperature for a uniform mixture.
- If you don’t have eggs at room temperature, you can place them in a bowl of warm water for 10-15 minutes.

Nutritional benefits:
This cheesecake contains a significant amount of protein from the cottage cheese and sour cream, while the berries provide important vitamins and antioxidants. Additionally, the whole grain biscuits contribute fiber, making it a healthier option.

Frequently asked questions:
- Can I use other fruits instead of berries? Absolutely! You can try peaches, mangoes, or even bananas, depending on your preferences.
- How can I reduce the calories in the recipe? You can use low-fat cottage cheese and replace the sour cream with Greek yogurt.
- What drinks pair well with cheesecake? A sweet wine or mint lemonade are excellent choices to complement the cheesecake flavors.

In conclusion, this berry cheesecake is not only a delicious dessert but also a perfect way to impress your guests. With a combination of the crunchy crust, smooth cream cheese filling, and fresh fruit topping, each slice will bring a smile to the faces of your loved ones. So, put on your apron and unleash your creativity in the kitchen!