Cheesecake Tart with Berries
The fine cheesecake heralds the summer with its fruity berry sauce. And the fruits can do even more: strawberries, currants, blueberries and the like provide plenty of vitamin C. Super for our immune system! On top, the little ones still contain anthocyanins, natural plant dyes that bind harmful free radicals and thus protect our cells from damage.
If you want to enjoy the cheesecake outside the berry season, you can use frozen berries. Fresh berries can lose some of their vitamins during transport and storage, so fruit that is frozen immediately after harvest is a great alternative.
- 9 ounces Chocolate shortbread biscuit
- 3 ½ ounces softened butter
- 10 sheets white gelatin
- lemons (Juiced)
- 10 ounces Whipped cream
- 18 ounces cream cheese
- Vanilla bean (slit)
- 2 ounces powdered sugar
Place biscuits into a freezer bag and crumble finely with the rolling pin. Combine crumbs with butter and knead. Line the bottom of springform pan with the mixture and refrigerate.
Soften gelatine in a little water, then dissolve on low heat. Whisk cream with cream cheese, vanilla seeds, lemon juice and powdered sugar. Add gelatine and mix until smooth. Spread cream on the base and refrigerate for 3 hours.
Clean and rinse berries, pat dry and cut into smaller pieces, if desired.
Arrange berries on cake decoratively and dust with powdered sugar. Serve.