Cheesecake with berries
10 servings
60 minutes
Berry cheesecake is a delightful combination of softness, creamy texture, and fresh notes of summer berries. Originating from American cuisine, it incorporates European cheese pie traditions and has become a true classic in the dessert world. Its base is a crispy layer of 'Yubileynoye' cookies and butter, complemented by a delicate filling of mascarpone, ricotta, and sour cream with subtle hints of vanilla and a light aroma of rum. Baked at low temperatures, the cheesecake acquires a velvety structure while maintaining its airiness. After cooling, it becomes even richer, and garnishing with fresh berries adds juiciness and flavor contrast. An ideal choice for celebrations, romantic evenings or simply enjoying the moment with a cup of coffee.
1
Crush the cookies into crumbs and mix with melted butter.
- Cookies ""Jubilee"": 200 g
- Butter: 50 g
2
Distribute the resulting mass along the walls of the removable mold to form a bottom and edges about 2.5–3 centimeters high.
3
Put in the refrigerator while preparing the cheese.
4
Whip mascarpone cheese, ricotta cheese, and sour cream in a separate bowl with a mixer. Add the eggs. Then gradually add sugar and vanillin.
- Philadelphia cheese: 1 piece
- Ricotta cheese: 150 g
- Sour cream 20%: 4 tablespoons
- Chicken egg: 3 pieces
- Powdered sugar: 300 g
- Vanillin: pinch
5
Pour the filling into the mold and distribute evenly.
6
Bake the cheesecake at 160 degrees for 60 minutes.
7
After an hour, we take the cheesecake out of the oven and let it sit at room temperature on the warm stove until it cools down. Then we put it in the refrigerator overnight.
8
Optionally, we decorate the cheesecake with fresh berries.
- Rum: to taste