Mixed Berry Cheesecake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
1
- Filling
- 3.333 cups frozen, mixed Berry (e. g blueberries, raspberries)
- 1 ⅔ cups Raspberries
- 2 Tbsps Raspberry jelly
- 1 ¾ cups soft Cheese
- 1 cup Yogurt
- ⅞ cup cream
- 8 sheets gelatin
- ¼ cup raspberry Brandy
- ¾ cup powdered sugar
- ½ tsp grated Lemon peel
Product recommendation
Can be frozen
Preparation steps
1.
Combine the flour, butter, sugar, egg and salt to make a sweet shortcrust pastry. Wrap in clingfilm and chill for 30 minutes.
2.
Thaw the berries slightly.
3.
Then roll the pastry out thinly on a floured work surface and use to line a tart tin. Line with baking parchment weighed down with dried pulses. Bake in a preheated oven (160°C) for about 25 minutes, until golden brown. Take out of the oven, remove the baking parchment and pulses and leave to cool. Spread with raspberry jelly and scatter a good 300 g of the mixed berries on the base of the pastry case.
4.
For the filling, soak the gelatine in cold water. Heat 2 tbsp icing sugar in a pan until caramelised, then stir in a little water and add the raspberries. Bring to the boil and push through a sieve. Squeeze out 2 sheets of gelatine and put into a pan with the raspberry brandy. Warm until the gelatine dissolves. Stir into the raspberry puree and set aside.
5.
Mix the soft cheese smoothly with the yoghurt, the rest of the icing sugar and the grated lemon peel. Put the rest of the gelatine into a small pan and dissolve over a low heat. Stir 2 tbsp of the cheese mixture into the gelatine, then fold into the rest of the cheese mixture. Whip the cream until stiff and fold in. Spread smoothly on top of the berries in the pastry case. Pour the cooled raspberry puree on top of the cheesecake filling (warm slightly if it has already set too solid). Scatter the rest of the berries on top of the cheesecake and chill for at least 2 hours. If you wish you can freeze the cake lightly before serving.
