Cheesecake with fresh berries
8 servings
80 minutes
Cheesecake with fresh berries is a refined treat from American cuisine, becoming a symbol of exquisite baking. Its velvety texture and the delicate taste of cream cheese with a hint of lemon acidity harmonize perfectly with the crunchy cookie base. The finishing touch is fresh berries that add brightness and natural sweetness to the dessert. This cheesecake is ideal as a festive dessert or an elegant treat for special occasions.
1
Crush the cookies into crumbs using a rolling pin. In a deep bowl, mix the crumbs with butter until homogeneous and pliable, then spread it in a springform pan and compact the base with a spoon; shape the edges. Bake in a preheated oven at 160°C for 10 minutes, then let it cool completely. Reduce the oven temperature to 120°C.
- Shortbread: 450 g
- Butter: 180 g
2
Beat the cream cheese with powdered sugar until smooth. Add lemon juice, grated lemon zest, cream and mix everything at low speed until homogeneous. Then add 1 egg and 3 yolks, beating the mixture at low speed for no more than 1 minute (otherwise air bubbles will form in the filling, causing the pie to deform during baking). Spread the filling evenly over the cooled base.
- Cottage cheese: 600 g
- Powdered sugar: to taste
- Lemon zest: 0.5 piece
- Cream: 100 ml
- Chicken egg: 1 piece
- Egg yolk: 3 pieces
3
Place a tray with water on the lower level of the oven and the cheesecake on the upper level. Bake at 120°C for about 50 minutes. Let the cheesecake cool completely in the mold, then refrigerate for 6-8 hours.
4
Carefully remove the chilled dessert from the mold, decorate with fresh berries and/or fruits. Before serving, sprinkle the cheesecake with powdered sugar.
- Fresh berries: to taste
- Powdered sugar: to taste