Fruit cheesecake is one of those desserts I often turn to when I need something easy to make, without complicated techniques. Usually, I prepare everything in one afternoon, and by the next day, I can slice it neatly, topped with a quick seasonal fruit topping. The biscuit crust is simple, and the Făgăraș cheese filling remains stable and doesn't require special baking conditions. The fruit topping can be adapted based on what I have on hand, but blackberries remain my favorite for their contrast.
Quick Info
Total Time: about 2 hours (plus overnight chilling)
Preparation Time: about 30 minutes
Baking Time: not specified exactly, but generally takes between 40-50 minutes for cheesecakes
Servings: 10-12, depending on slices
Difficulty: medium, easy to manage with basic ingredients
Recipe Type: dessert, great for special occasions or when you want a homemade cheesecake
Ingredients
For the crust:
- 2 packs of Petit Beurre biscuits (200g)
- 50g butter
For the filling:
- 2 boxes of Făgăraș cheese (weight not specified, but boxes are usually 200g each)
- 1 Milka chocolate bar (standard 100g)
- 120g brown sugar
- 2 tablespoons cocoa powder
- 2 eggs
- 3 tablespoons sour cream
- 50ml liquid cream
- 1 pinch of salt
- 1 tube of Hulala whipped cream
For the topping:
- 300g blackberries
- 50ml water
- 1 teaspoon cornstarch
- 3 tablespoons sugar
Instructions
1. Crush the biscuits finely, using a food processor or a rolling pin between two sheets of paper. Melt the butter and pour it over the biscuits. Mix well to ensure everything is evenly coated.
2. Transfer the mixture to a round baking pan (maximum 25cm in diameter). Level it well and press down to form a compact layer. Place the crust in a preheated oven for a few minutes, just enough to set and become slightly crispy. Remove the pan and set it aside to cool while preparing the filling.
3. In a bowl, combine the sugar, cocoa powder, and a pinch of salt. Mix everything to avoid lumps.
4. Add the Făgăraș cheese and blend on low speed until smooth. Gradually add the eggs, one at a time, mixing after each addition.
5. Melt the Milka chocolate using a double boiler. Let it cool for a few minutes, then incorporate it into the cheese mixture.
6. Finally, add the sour cream and liquid cream. Mix until everything is uniform, being careful not to overbeat.
7. Pour the filling over the cooled crust, level it out, and place it in the oven. The recipe doesn’t specify a precise time, but it’s important for the cheesecake not to crack, so ensure the oven isn’t too hot and check periodically. Remove it when the center is still slightly jiggly to the touch; it will firm up as it cools.
8. Allow it to cool at room temperature, then refrigerate until the next day.
9. For the topping, combine the blackberries, sugar, and water in a small saucepan. Mix the cornstarch with a little cold water and add it to the fruit. Cook on low heat, stirring gently, until it begins to thicken and forms a light syrup. Don’t cook it too long; just enough to bind the syrup. Let it cool before using.
10. Remove the cheesecake from the pan, place it on a serving plate, and garnish with Hulala whipped cream and the blackberry sauce.
Why I Make This Recipe Often
It's easy to adapt and made with simple ingredients. The biscuit crust is quick, and the filling doesn’t curdle or break during baking. I can prepare it a day in advance, and it holds up well in the fridge. The topping can be changed based on what I have on hand without disrupting the balance of the dessert.
Tips and Variations
Tips
- Use drier biscuits; otherwise, the crust may not hold together well.
- Don’t overmix the filling after adding the eggs; just enough to incorporate.
- Let the chocolate cool slightly before adding it to avoid melting the cheese.
- The crust can be pressed evenly using the bottom of a glass.
Substitutions
- The liquid cream in the filling can be omitted if you don’t have it, but the texture will be a bit denser.
- You can use another type of chocolate instead of Milka, but it should be equally smooth and milk-based.
- Făgăraș cheese can be replaced with another creamy cottage cheese, but it shouldn’t be too salty.
- For the topping, raspberries, blueberries, or even sliced strawberries work well.
Variations
- You can make a no-bake version if you use gelatin, but the texture will be different.
- If you don’t want a biscuit crust, a thin sponge cake base can be used.
Serving Ideas
- Slices of cheesecake with a little fruit topping and freshly whipped cream.
- It can also be served without topping, just with fresh fruit on top.
Frequently Asked Questions
1. What type of Făgăraș cheese did you use?
I used the regular commercial Făgăraș cheese, which is not very salty, approximately 200g each.
2. How long should it be left in the oven?
The recipe doesn’t specify, but typically cheesecakes bake for 40-50 minutes at 160-170°C. Check that it’s firm on the edges and slightly jiggly in the center.
3. Can I use frozen fruit for the topping?
Yes, you can use frozen blackberries, but they should be well-drained before use.
4. How do I know when the cheesecake is done?
The center should still be slightly soft but not liquid. It will set completely as it cools overnight.
5. Can I use a different brand of biscuits?
Yes, any simple biscuits that are not overly sweet and without cream will work.
Nutritional Values
Approximately, one slice out of 12 is about 350-400 kcal. Carbohydrates: 35-40g, fats: 22-25g, proteins: 7-8g. These are rough estimates, as accuracy depends on the cheese used, how much cream you add, and the type of chocolate. The fruit topping adds sugars but not much additional fat.
Storage and Reheating
It keeps well in the fridge, covered, for 3-4 days. I don’t recommend reheating; it’s served cold. The topping can be added just before serving to prevent the crust from getting too soggy. If there are leftovers, I store them in the fridge and consume them within two to three days without issues.
Quick Info
Total Time: about 2 hours (plus overnight chilling)
Preparation Time: about 30 minutes
Baking Time: not specified exactly, but generally takes between 40-50 minutes for cheesecakes
Servings: 10-12, depending on slices
Difficulty: medium, easy to manage with basic ingredients
Recipe Type: dessert, great for special occasions or when you want a homemade cheesecake
Ingredients
For the crust:
- 2 packs of Petit Beurre biscuits (200g)
- 50g butter
For the filling:
- 2 boxes of Făgăraș cheese (weight not specified, but boxes are usually 200g each)
- 1 Milka chocolate bar (standard 100g)
- 120g brown sugar
- 2 tablespoons cocoa powder
- 2 eggs
- 3 tablespoons sour cream
- 50ml liquid cream
- 1 pinch of salt
- 1 tube of Hulala whipped cream
For the topping:
- 300g blackberries
- 50ml water
- 1 teaspoon cornstarch
- 3 tablespoons sugar
Instructions
1. Crush the biscuits finely, using a food processor or a rolling pin between two sheets of paper. Melt the butter and pour it over the biscuits. Mix well to ensure everything is evenly coated.
2. Transfer the mixture to a round baking pan (maximum 25cm in diameter). Level it well and press down to form a compact layer. Place the crust in a preheated oven for a few minutes, just enough to set and become slightly crispy. Remove the pan and set it aside to cool while preparing the filling.
3. In a bowl, combine the sugar, cocoa powder, and a pinch of salt. Mix everything to avoid lumps.
4. Add the Făgăraș cheese and blend on low speed until smooth. Gradually add the eggs, one at a time, mixing after each addition.
5. Melt the Milka chocolate using a double boiler. Let it cool for a few minutes, then incorporate it into the cheese mixture.
6. Finally, add the sour cream and liquid cream. Mix until everything is uniform, being careful not to overbeat.
7. Pour the filling over the cooled crust, level it out, and place it in the oven. The recipe doesn’t specify a precise time, but it’s important for the cheesecake not to crack, so ensure the oven isn’t too hot and check periodically. Remove it when the center is still slightly jiggly to the touch; it will firm up as it cools.
8. Allow it to cool at room temperature, then refrigerate until the next day.
9. For the topping, combine the blackberries, sugar, and water in a small saucepan. Mix the cornstarch with a little cold water and add it to the fruit. Cook on low heat, stirring gently, until it begins to thicken and forms a light syrup. Don’t cook it too long; just enough to bind the syrup. Let it cool before using.
10. Remove the cheesecake from the pan, place it on a serving plate, and garnish with Hulala whipped cream and the blackberry sauce.
Why I Make This Recipe Often
It's easy to adapt and made with simple ingredients. The biscuit crust is quick, and the filling doesn’t curdle or break during baking. I can prepare it a day in advance, and it holds up well in the fridge. The topping can be changed based on what I have on hand without disrupting the balance of the dessert.
Tips and Variations
Tips
- Use drier biscuits; otherwise, the crust may not hold together well.
- Don’t overmix the filling after adding the eggs; just enough to incorporate.
- Let the chocolate cool slightly before adding it to avoid melting the cheese.
- The crust can be pressed evenly using the bottom of a glass.
Substitutions
- The liquid cream in the filling can be omitted if you don’t have it, but the texture will be a bit denser.
- You can use another type of chocolate instead of Milka, but it should be equally smooth and milk-based.
- Făgăraș cheese can be replaced with another creamy cottage cheese, but it shouldn’t be too salty.
- For the topping, raspberries, blueberries, or even sliced strawberries work well.
Variations
- You can make a no-bake version if you use gelatin, but the texture will be different.
- If you don’t want a biscuit crust, a thin sponge cake base can be used.
Serving Ideas
- Slices of cheesecake with a little fruit topping and freshly whipped cream.
- It can also be served without topping, just with fresh fruit on top.
Frequently Asked Questions
1. What type of Făgăraș cheese did you use?
I used the regular commercial Făgăraș cheese, which is not very salty, approximately 200g each.
2. How long should it be left in the oven?
The recipe doesn’t specify, but typically cheesecakes bake for 40-50 minutes at 160-170°C. Check that it’s firm on the edges and slightly jiggly in the center.
3. Can I use frozen fruit for the topping?
Yes, you can use frozen blackberries, but they should be well-drained before use.
4. How do I know when the cheesecake is done?
The center should still be slightly soft but not liquid. It will set completely as it cools overnight.
5. Can I use a different brand of biscuits?
Yes, any simple biscuits that are not overly sweet and without cream will work.
Nutritional Values
Approximately, one slice out of 12 is about 350-400 kcal. Carbohydrates: 35-40g, fats: 22-25g, proteins: 7-8g. These are rough estimates, as accuracy depends on the cheese used, how much cream you add, and the type of chocolate. The fruit topping adds sugars but not much additional fat.
Storage and Reheating
It keeps well in the fridge, covered, for 3-4 days. I don’t recommend reheating; it’s served cold. The topping can be added just before serving to prevent the crust from getting too soggy. If there are leftovers, I store them in the fridge and consume them within two to three days without issues.