Berry Cheesecake Recipe
Category: Desserts
Servings: 6
Preparation Time: 40 minutes
Chilling Time: 2 hours
Ingredients
For the base:
| Ingredient | Amount |
|---|---|
| Digestive biscuits | 180g |
| Butter | 100g |
For the filling:
| Ingredient | Amount |
|---|---|
| Fresh ricotta | 500g |
| Cream cheese (softened) | 250g |
| Heavy cream (liquid) | 100g |
| Powdered sugar | 150g |
| Gelatin sheets | 10g |
| Lemon zest | 1 (from 1 lemon) |
| Mixed berries (blackberries, blueberries, raspberries, red currants) | 190g, 180g, 180g, 135g |
| Powdered sugar | 100g |
| Lemon juice | 70g |
| Cornstarch (corn flour) | 35g |
For the topping:
| Ingredient | Amount |
|---|---|
| Mixed berries | 280g |
| Fresh mint leaves | To taste |
Instructions
Step 1: Preparing the Biscuit Base
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Melt the butter: In a small saucepan, melt the butter over low heat. Once melted, turn off the heat and let it cool slightly.
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Prepare the biscuits: In a food processor, crush the digestive biscuits until they turn into fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and use a rolling pin to crush them manually.
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Combine butter and biscuits: Pour the cooled melted butter over the crushed biscuits and mix well with a spoon until everything is evenly coated.
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Form the base: Take a 20 cm (8-inch) springform pan and pour the biscuit mixture into it. Use the back of a spoon to firmly press the crumbs into the bottom of the pan, creating an even, compact base.
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Chill the base: Place the pan in the refrigerator for at least 30 minutes to allow the base to firm up and set.
Step 2: Preparing the Berry Filling
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Soak the gelatin: In a small bowl, submerge the gelatin sheets in cold water for about 10 minutes to soften. Once softened, squeeze out the excess water and set aside.
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Cook the berries: In a saucepan, add 190g blackberries, 180g blueberries, 180g raspberries, and 135g red currants. Add the 100g powdered sugar and 70g lemon juice. Heat gently over medium heat, stirring occasionally. Once the berries start to release their juices, let the mixture simmer for 5 minutes, stirring occasionally.
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Puree the berry mixture: After cooking the berries, remove the pan from the heat and allow it to cool slightly. Then, use a blender or immersion blender to puree the mixture into a smooth sauce. Strain the puree through a fine sieve to remove any seeds and skins.
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Make the berry syrup: Return the strained berry syrup to the pan and simmer it gently over low heat until it reduces and thickens slightly, around 5 minutes. Set it aside to cool.
Step 3: Preparing the Cheesecake Filling
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Heat the cream: In a saucepan, warm the heavy cream over low heat until it’s just about to simmer. Add the softened gelatin to the warm cream and stir until completely dissolved. Set the mixture aside to cool.
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Prepare the ricotta: If your ricotta has a lot of liquid, place it in a fine sieve or cheesecloth to drain for 1-2 hours. Once drained, transfer the ricotta to a large mixing bowl and sift it to ensure it’s smooth and creamy.
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Mix the filling: To the ricotta, add the cream cheese, lemon zest, and 150g powdered sugar. Use a spatula or hand mixer to blend everything together until smooth and creamy.
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Add the gelatin mixture: Slowly pour in the cooled cream-gelatin mixture and stir it in gently until fully combined.
Step 4: Assembling the Cheesecake
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First layer: Retrieve the chilled biscuit base from the refrigerator. Pour half of the cheesecake filling mixture over the biscuit base. Use a spatula to level the surface evenly.
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Second layer: Carefully pour the remaining cheesecake mixture over the first layer. Smooth the top with the spatula, ensuring the entire surface is even.
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Chill the cheesecake: Place the cheesecake in the refrigerator and let it chill for at least 1 hour to allow the filling to set.
Step 5: Preparing the Berry Topping
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Make the berry sauce: In a small saucepan, add 280g of mixed berries (blackberries, raspberries, and blueberries), 100g powdered sugar, and a pinch of lemon juice. Heat over low heat for 5 minutes until the berries soften and release their juice.
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Thicken the sauce: Add the 35g cornstarch (corn flour) to the mixture, stirring well to prevent lumps. Continue cooking for another 5 minutes, stirring constantly, until the sauce thickens. Let it cool slightly.
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Pour over the cheesecake: Once the cheesecake has set, pour the cooled berry sauce over the top, spreading it evenly with a spatula to cover the surface.
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Chill again: Return the cheesecake to the refrigerator for another 1 hour to allow the topping to set properly.
Step 6: Garnish and Serve
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Garnish with fresh berries and mint: Just before serving, decorate the top of the cheesecake with fresh mixed berries and a few sprigs of mint for a refreshing touch.
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Serve and enjoy: Once the cheesecake has fully set and the topping is firm, slice it into portions and serve chilled. Your delicious, creamy, and berry-filled cheesecake is now ready to be enjoyed!
Tips for Success:
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Gelatin: Be sure to fully dissolve the gelatin to avoid any lumps in the filling. If you prefer a vegan alternative, agar-agar can be used as a substitute for gelatin.
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Berry Varieties: Feel free to mix and match the berries based on what’s in season. Strawberries, blackberries, and even gooseberries can be great additions or substitutions.
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Cheesecake texture: To achieve the smoothest cheesecake, make sure your ricotta and cream cheese are at room temperature before mixing. This helps them blend together more easily.
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Serving suggestion: This cheesecake is perfect for any celebration, from birthdays to holiday dinners. Serve it with a dollop of whipped cream for an extra indulgent treat!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Carbohydrates | 34g |
| Protein | 6g |
| Fat | 21g |
| Saturated Fat | 12g |
| Fiber | 2g |
| Sugars | 28g |
| Sodium | 50mg |
Final Thoughts
This Berry Cheesecake is an ideal dessert for any occasion, offering the perfect balance of creamy richness and fresh fruit flavors. The crispy digestive biscuit base adds a delightful texture, while the tangy cheesecake filling, made with ricotta and cream cheese, melts in your mouth. Topped with a luscious berry sauce and fresh mint, it’s a treat everyone will love. Whether it’s for a family gathering, a dinner party, or just a special weekend dessert, this cheesecake will certainly impress your guests!
