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Citrus cheesecake with berries

12 servings

400 minutes

Recipe from Andrey Zavarnitsyn, chef of the restaurant Meatless.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

888.8

kcal

14g

grams

48.5g

grams

94.6g

grams

Ingredients

12servings

Cookie

300

g

Butter

160

g

Vegetable oil

45

ml

Sugar

175

g

Chicken egg

3

pc

Cream cheese

450

g

Lemon juice

30

ml

Vanilla extract

6

ml

Sour cream

725

g

Cornstarch

8

g

Cream 30%

70

ml

Vermicelli

50

g

Flambé berries

480

g

Almond Crumb Pastry

720

g

Orange sauce

180

ml

Cooking steps

1
Prepare the cheesecake base. Crush the cookies into crumbs. Melt 100 grams of butter and pour it into the crushed cookies. Add 2 tablespoons of sugar (if the cookies are sweet, skip this). Mix well. Lightly grease a springform pan (26 cm diameter) with 5 ml of vegetable oil. Press the crumb mixture with butter into the bottom in an even layer.
Required ingredients:
1. Cookie: 300 g
2. Butter: 160 g
3. Sugar: 175 g
4. Vegetable oil: 45 ml

2
Prepare the cheesecake cream. Mix eggs, cheese (it should be at room temperature), and 150 grams of sugar with a spatula. Add lemon juice, vanilla extract, and sour cream. Mix with a spatula, then add starch at the end and mix again.
Required ingredients:
1. Chicken egg: 3 pieces
2. Cream cheese: 450 g
3. Sugar: 175 g
4. Lemon juice: 30 ml
5. Vanilla extract: 6 ml
6. Sour cream: 725 g
7. Cornstarch: 8 g

3
Spread the cream on the base in the mold and level it. Poke the surface with a fork in several places and bake in a preheated oven at 200 degrees for 15 minutes.

4
Remove the cheesecake from the mold. Spread cream on top and sides. Coat the sides with vermicelli. Cut the cheesecake into twelve triangular pieces.
Required ingredients:
1. Cream 30%: 70 ml
2. Vermicelli: 50 g

5
Melt 60 grams of butter and coat the cheesecake pieces on all sides.
Required ingredients:
1. Butter: 160 g

6
Coat pieces in almond dough crumbs (60 grams per piece). Place in the refrigerator and freeze for 6 hours.
Required ingredients:
1. Almond Crumb Pastry: 720 g

7
Fry each piece of cheesecake in a pan with vegetable oil on all sides.

8
Place the cheesecake on dessert plates, drizzling with 15 grams of orange sauce per serving. Next to it, place 40 grams of flambéed berries in a sauce boat.
Required ingredients:
1. Orange sauce: 180 ml
2. Flambé berries: 480 g

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