Cheesecake with berry topping
6 servings
90 minutes
Berry-topped cheesecake is a refined dessert that has captured the hearts of sweet lovers worldwide. Its history begins in America, where the classic cheesecake became a symbol of cozy family gatherings. The delicate structure of cream cheese mixed with sugar and lemon zest creates a velvety base that melts in the mouth. The crumbly crust adds a light crunch, while the refreshing berry topping provides a hint of fruity tartness to balance the sweetness. This dessert is perfect as a conclusion to a romantic dinner or festive feast. It can be served chilled, allowing the flavors to fully unfold. Cheesecake not only delights the taste buds but also captivates with its aesthetic appearance, becoming an adornment for any table.
1
Leave the berries to thaw at room temperature for 2 hours (it's better to put the berries in a bowl for easy pouring of the juice into the saucepan later).
- Frozen berries: 300 g
2
Preparing the sandy base for the cheesecake: crush the shortbread cookies into fine crumbs - flour. Mix with melted butter until it resembles wet sand. Transfer the mixture to a baking dish and spread it across the bottom, pressing it down with the bottom of a glass.
- Shortbread: 2 pieces
- Butter: 100 g
3
Mix the cottage cheese until smooth. Add sugar, starch, lemon zest, and salt. Mix until homogeneous. Stir gently, do not whip. Add eggs and yolks and mix again. Then add sour cream, lemon zest, and lemon juice. Mix thoroughly. Pour the mixture into a mold.
- Cream cheese: 750 g
- Sugar: 300 g
- Starch: 2 tablespoons
- Lemon zest: 1 piece
- Salt: 0.5 teaspoon
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
- Sour cream: 100 g
- Lemon juice: 1 tablespoon
4
Place the mold in the oven. Bake for the first 10 minutes at 200 degrees, then reduce the temperature to 105 degrees and bake for an hour.
5
Now we prepare the berry topping: dissolve 1 tablespoon of starch in a small amount of water, pour the juice from thawed berries into a saucepan (using a sieve), set the berries aside. Place the saucepan on the heat. Add cherry juice, half a glass of water, and the dissolved starch. Stir and bring to a boil. The thicker the liquid becomes, the better it will freeze on the cheesecake surface and not spread when you remove the edges of the mold. Let it boil for 2 minutes and remove from heat. Add the berries and stir.
- Starch: 2 tablespoons
- Cherry juice: 200 ml
- Frozen berries: 300 g
6
Cover the cheesecake with topping and place it in the refrigerator overnight.