Vanilla cheesecake with berries in a water bath
8 servings
180 minutes
Vanilla cheesecake with berries in a water bath is a true embodiment of refined European cuisine. Its silky texture, rich creamy flavor, and exquisite vanilla aroma make it a true gastronomic masterpiece. The history of cheesecake dates back to ancient Greece, but its modern version gained popularity in America and Europe. This recipe features a special technique—baking in a water bath—which helps maintain perfect tenderness and a smooth surface without cracks. The classic combination of Philadelphia cream cheese, mascarpone, and sour cream creates a harmony of flavors, while the berries add freshness and a slight tartness. This dessert perfectly concludes a festive dinner, delighting not only with its taste but also with its elegant presentation.
1
Grind all the cookies very finely (in a blender, by hand, to a sandy crumb), then mix thoroughly with butter until it can be shaped.
- Shortbread: 280 g
- Butter: 100 g
2
Take a round (preferably detachable) baking pan (about 30 cm), grease it with butter, and line the bottom and sides with foil (make it tight and neat, as it will bake in a water bath). Pour the mixed cookies with butter into the pan and create a crust with sides (you can use a flat-bottomed glass, pressing gently and moving the glass along the pan without sudden movements). Place the formed crust in the refrigerator.
- Butter: 100 g
3
Put mascarpone in a mixing bowl, then add Philadelphia and sour cream, mixing with a mixer on the lowest speed absolutely vertically to prevent bubble formation. Then add 3 whole eggs and 2 yolks one by one to the mixture along with a cup of sugar and a packet of vanilla sugar. Mix until you have a homogeneous liquid mass, let it sit while occasionally tapping the bottom to get rid of any bubbles.
- Mascarpone cheese: 500 g
- Philadelphia cheese: 350 g
- Sour cream 30%: 200 g
- Chicken egg: 5 piece
- Sugar: 250 g
- Vanilla sugar: 5 g
4
Take the mold out of the fridge and pour the mixture into the mold.
5
Take a baking tray or mold that fits the baking form entirely. Place the baking form inside and pour enough water into the outer mold to cover 3/5 of the height of the baking form.
6
Preheat the oven to 165 degrees, bake on the lowest rack for 15 minutes, then switch to bottom heat at 185 degrees for another 45 minutes. If the water in the pan boils and starts bubbling, add cold water as needed, and partially remove boiling water with a cup or ladle.
7
After leaving the cheesecake in the oven for 30-40 minutes, take it out and decorate with berries. Cover with foil and put it in the refrigerator.
- Raspberry: 70 g
- Blackberry: 70 g
8
After an hour, take it out and gently wipe the water droplets from the cheesecake's surface with a napkin, repeating once more after another hour if there are droplets. Then let it cool for another 3 hours before serving.