Citrus cheesecake with berries
12 servings
400 minutes
Recipe from Andrey Zavarnitsyn, chef of the restaurant Meatless.
1
Prepare the cheesecake base. Crush the cookies into crumbs. Melt 100 grams of butter and pour it into the crushed cookies. Add 2 tablespoons of sugar (if the cookies are sweet, skip this). Mix well. Lightly grease a springform pan (26 cm diameter) with 5 ml of vegetable oil. Press the crumb mixture with butter into the bottom in an even layer.
- Biscuits (cookies): 300 g
- Butter: 160 g
- Sugar: 175 g
- Vegetable oil: 45 ml
2
Prepare the cheesecake cream. Mix eggs, cheese (it should be at room temperature), and 150 grams of sugar with a spatula. Add lemon juice, vanilla extract, and sour cream. Mix with a spatula, then add starch at the end and mix again.
- Chicken egg: 3 pieces
- Cream cheese: 450 g
- Sugar: 175 g
- Lemon juice: 30 ml
- Vanilla extract: 6 ml
- Sour cream: 725 g
- Cornstarch: 8 g
3
Spread the cream on the base in the mold and level it. Poke the surface with a fork in several places and bake in a preheated oven at 200 degrees for 15 minutes.
4
Remove the cheesecake from the mold. Spread cream on top and sides. Coat the sides with vermicelli. Cut the cheesecake into twelve triangular pieces.
- Cream 30% fat: 70 ml
- Vermicelli: 50 g
5
Melt 60 grams of butter and coat the cheesecake pieces on all sides.
- Butter: 160 g
6
Coat pieces in almond dough crumbs (60 grams per piece). Place in the refrigerator and freeze for 6 hours.
- Almond dough (frangipane) crumble: 720 g
7
Fry each piece of cheesecake in a pan with vegetable oil on all sides.
8
Place the cheesecake on dessert plates, drizzling with 15 grams of orange sauce per serving. Next to it, place 40 grams of flambéed berries in a sauce boat.
- Orange sauce: 180 ml
- Flambeed berries: 480 g
