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Berry Cheesecake” – a simpler, more familiar term for non-Italian speakers.

When it comes to desserts, cheesecake has no equal and beats them all for its explosive taste! Today we propose the berry cheesecake, a cold cheesecake variant that will conquer you with its priceless freshness… three layers of sweetness that at first taste will unleash a riot of flavors, scents, and consistencies! Here, a crisp base of dry biscuits and butter embraces a soft cream without cooking flavored with lemon, crowned by a delicious berry puree. The berry cheesecake is the perfect summer cake to end a special dinner in the most attractive and delicious way… it is so elegant and refined that once brought to the table, all eyes will be on it: its soft amaranth-colored covering is so spectacular that it won’t go unnoticed.

Berry Cheesecake

Ingredients for the base (for a 20 cm mold)

Digestive biscuits 180g

Butter 100g

Cheesecake with berries Calories

Difficulty: Medium Time: 30 min Cooking time: 10 min Servings: 6 people Cost: High Note + time to harden


How to prepare the Berry Cheesecake

To make the berry cheesecake, start by preparing the base of the cake: melt the butter in a saucepan over very low heat, then turn off the heat and let it cool. Meanwhile, pour the biscuits into the mixer 1 and run it until completely crushed to a powder 2; transfer the mixture to a bowl, add the melted butter slightly cooled 3.

Combine the mixture by stirring with a spoon 4, then take a 20 cm diameter springform pan buttered and lined with parchment paper, pour the biscuits and with the help of a spoon, press the mixture well onto the bottom of the pan 5 so as to obtain a compact and smooth base. Firm in the refrigerator for at least half an hour so that the base becomes solid.

Meanwhile, take care of the filling: Soak the gelatin in a large bowl with cold water 7, for about 10 minutes, until it becomes soft (it will be used to harden the cream). Squeeze the lemon juice 8 and strain it. Wash and pat the berries dry, transfer them to a large pan, then add the lemon juice 9.

Then also pour in the powdered sugar 10, stir and cook over low heat for about 5 minutes, stirring occasionally. After cooking the fruit, turn off the heat 11 and transfer the berries to a colander to cool them and collect the juice with a bowl placed under the colander 12. The berries will serve you to fill, while the juice kept aside will serve you to make the covering.

At this point, heat the liquid cream in a saucepan, then drained and wrung out the gelatine which you will have to dissolve in the heated cream 13. Stir with a whisk to completely dissolve it 14. Let cool. Meanwhile, sift the ricotta through a sieve and collect it in a bowl 15, if the ricotta has a lot of serum, it is advisable to leave it to drain in a sieve for 1-2 hours.

Then add the spreadable fresh cheese 16, the grated zest of the lemon and the powdered sugar 17, mix with a spatula or a whisk to blend the cream and also pour in the cream (in which you have melted the gelatine) now warm 18; mix to blend it evenly.

At this point, retrieve the mold from the refrigerator, the base will have solidified in the meantime. Pour half of the creamy mixture onto the biscuit base. Level the surface with a spatula 19 then fill with the berries that you left to drain 20. Continue covering the layer of fruit with the remaining cream 21,

Even out the surface with a spatula 22 and put it in the refrigerator to firm up for 2 hours. Once the cheesecake is cold, prepare the topping: pour 280 g of the berry juice, which you have stored, into a saucepan 23, add the sifted cornstarch 24. Stir with a whisk to avoid the formation of lumps, bring the saucepan to heat and thicken slowly over low heat for about 5 minutes, then let cool stirring from time to time.

At this point, take your cheesecake from the fridge again, pour the berry sauce on top 25, level with a spatula to make the surface uniform 26. Put it back in the fridge to harden the covering for at least 1 hour. Once it is firm, decorate