Wild berry cheesecake from Christian restaurant
6 servings
200 minutes
The forest berry cheesecake from the Christian restaurant is the embodiment of elegance in American cuisine with a light European accent. Its velvety texture, delicate creamy flavor, and subtle sweetness of cane sugar create a harmony of tastes that captivates from the first bite. The crispy 'Yubileynoye' cookie base adds a light textural contrast to the dessert, while rich cream and cheese mass provide airiness. The history of cheesecake dates back to Ancient Greece, but the modern version gained popularity in the USA, where it became a symbol of cozy cafes and home evenings. This dessert pairs perfectly with a cup of aromatic coffee and is an ideal ending to any dinner.
1
Melt the butter, mix it with crushed cookies, spread it in the bottom of the mold, evenly distribute, and place it in the refrigerator for 10 minutes.
- Butter: 130 g
- Yubileynoye biscuits: 200 g
2
Crush the cookies in a blender and strain through a sieve. Whip the cream with cane sugar. Whip the cheeses with white sugar. Soak gelatin in water and heat to 50-60°C.
- Yubileynoye biscuits: 200 g
- Whipping cream 33%: 330 ml
- Cane sugar: 50 g
- Cream cheese (Philadelphia): 220 g
- Ricotta cheese: 50 g
- Sugar: 50 g
- Gelatin: 10 g
3
Mix melted gelatin with a small amount of cheese mixture using a whisk, then add the remaining cheese mixture, whipped cream, and stir. Evenly pour the mousse into a mold and refrigerate for 3 hours.
- Gelatin: 10 g
- Cream cheese (Philadelphia): 220 g
- Ricotta cheese: 50 g
- Whipping cream 33%: 330 ml
