Berry Cheesecake
4 servings
60 minutes
Berry cheesecake is an exquisite dessert that combines a delicate creamy texture with a refreshing fruity note. Its roots trace back to European baking traditions where cream cheeses and cottage cheese were used to create airy, melt-in-your-mouth pies. In this version, the softness of the cheese mass harmoniously blends with the sweetness of berries covered in a transparent layer of jelly. Each piece is a play of contrasts: creamy base, light tartness of fruits, and sweet velvetiness of syrup. An ideal dessert for festive occasions and cozy family evenings. It should be served chilled to fully reveal the flavor of the jelly topping while keeping the cheesecake's texture light and airy.
1
Blend the cottage cheese, add about 100 grams of sour cream. The main thing is to get a smooth mixture without lumps from the cottage cheese.
- Cottage cheese: 700 g
- Sour cream: 150 g
2
Separate the eggs into whites and yolks. Whip the whites with 0.5 cup of sugar until frothy, add 0.5 cup of flour, the remaining 5 yolks, and 0.5 cup of refined vegetable oil. Pour part of this mixture into a high-sided mold (5–6 cm), sized 35–40x20–25, in a 5 mm layer.
- Chicken egg: 5 piece
- Sugar: 1 glass
- Wheat flour: 0.5 glass
- Vegetable oil: 0.5 glass
3
Add the prepared cottage cheese to the remaining mass. Salt the mixture, add 0.5 cup of sugar, 1/3 cup of milk, and vanilla sugar. Mix the mass with a mixer and carefully pour it over the first layer. The first layer will inevitably rise at the edges.
- Cottage cheese: 700 g
- Sugar: 1 glass
- Milk: 0.3 glass
4
Place in a preheated oven for 40-60 minutes at 180-200 degrees. During the process, the cake rises and takes on a brownish hue. Remove from the oven, spread with sour cream mixed with sugar — 50 grams of sour cream + 2 tablespoons of sugar. Place it back in the turned-off, cooled oven.
- Sour cream: 150 g
- Sugar: 1 glass
5
Place fruits and/or berries on the cake - fresh or canned. Then pour the jelly - two cups of syrup in which the fruits were blanched and 1 cup of dissolved gelatin (2 tablespoons of gelatin per 1 cup of water). Send to the refrigerator for 2 hours.