Updated: May 25, 2020
Preparation: 30 Minutes
Cooking: About 15 Minutes
Portion: 8 Person
Ingredients for a 24 cm mold
Digestive biscuits or similar 180 g
Butter 100 g
For the cream :
Milk ricotta 500 g
Fresh spreadable cheese 250 g (Philadelphia)
Icing sugar 150 g
Jelly in sheets 10 g
Fresh liquid cream 100 g
Lemon zest 1
Corn starch (cornstarch) 35 g Berries cooking juice 280 g Fresh berries
To make the cheesecake, start by preparing the base of the dessert: melt the butter in a saucepan on a very low heat, then turn off and let it cool. In the meantime, pour the biscuits into mixer and operate it until it is completely chopped so as to reduce it to a powder; transfer the mixture to a bowl, add the melted and slightly warmed butter.
Mix the mixture mixing with a spoon, then take a hinged mold with a diameter of 24 cm buttered and lined with parchment paper, pour the biscuits here and with the help of a spoon, press the mixture well on the bottom of the mold so as to obtain a compact and smooth base. Leave to harden in the refrigerator for at least half an hour so that the base becomes solid.
In the meantime, take care of the filling: then soak the jelly in a large bowl with cold water, for about 10 minutes, until it becomes soft (it will serve to firm the cream). Squeeze lemon juice and strain it. Wash and pat the berries, pour them into a large pan, then add the lemon juice.
Then also pour the icing sugar, mix and cook over low heat for about 5 minutes, stirring occasionally. After the cooking time of the fruit, turn off and transfer the berries to a colander to cool them and collect the juice with a bowl placed under the colander.
The berries will be used for stuffing, while the juice to keep from part you will need to make the cover.
At this point, in a saucepan, heat the liquid cream, then drain and squeeze the jelly well which you will have to dissolve in the heated cream Mix with the whisk to dissolve it completely, let it cool.
In the meantime, sift the ricotta with a colander and collect it in a bowl, if the ricotta should have a lot of serum, it is advisable to let it drain in a colander for 1-2 hours.
Then, add the fresh spreadable cheese, the grated rind of the lemon and the icing sugar, mix with a spatula or a whisk to mix the cream and also pour the cream (in which you have melted the jelly) now lukewarm; stir to mix it evenly.
At this point retrieve the mold from the fridge, the base will have firmed up in the meantime. Pour in half of the creamy mixture on the biscuit base. Level the surface with a spatula then fill with the berries that you left to drain. Continue covering the fruit layer with the remaining cream, level the surface with a spatula and place it in the refrigerator to firm for 2 hours.
Once the cheesecake is very cold, prepare the coating: pour 280 g of the juice of the berries, which you have preserved, in a saucepan, add the sifted cornstarch stir with the whisk to avoid the formation of lumps, bring the saucepan over the heat and let it thicken slowly on low heat for 5 minutes about, after which let it cool, stirring often.
At this point, take your cheesecake out of the refrigerator, pour the berry sauce over it, with a spatula leveled to even out the surface.
Put it back in the refrigerator to make the coating harden for at least 1 hour.
Once it is firm, your berry cheesecake will be ready to be enjoyed !
You can keep the cheesecake in the refrigerator for 2-3 days covered with plastic wrap.
It is also possible to freeze it.
Enjoy & share It!
Enjoy and Share ! :-)