Cheesecake with summer berries
6 servings
20 minutes
Summer berry cheesecake is the embodiment of lightness and freshness, the perfect treat for warm days. This dessert has roots in American cuisine and combines the tenderness of cream cheese and mascarpone, the airiness of whipped cream, and the sweetness of seasonal berries. The base made from biscuit cookies with butter gives it a pleasant texture, while gelatin ensures the stability and smoothness of the creamy mass. Summer berries not only decorate the cheesecake but also add a refreshing contrast of flavors. Historically, cheesecake has ancient Greek roots but its modern variation became popular in the USA in the early 20th century. This dessert is easy to prepare and is perfect for both festive gatherings and cozy evenings. Serve chilled and enjoy the harmony of flavors!
1
We mix cookies and softened butter in a food processor. We take a 24 cm diameter mold and evenly distribute the mixture from the cookies, which will be the base.
- Sponge fingers / sponge biscuits: 15 pieces
- Butter: 50 g
2
Then we whip the cream with sugar until stiff peaks form and add mascarpone and cottage cheese.
- Heavy cream 35% fat: 400 ml
- Sugar: 150 g
- Mascarpone cheese: 250 g
- Cream-style curd cheese: 300 g
3
Dissolve the gelatin according to the instructions (I use one packet weighing 14 g), cool it down, and add it to the cottage cheese mixture. Mix well, pour it over the crust, and place it in the freezer overnight.
- Gelatin: 14 g
4
Take the cheesecake out 20 minutes before serving and decorate with any fresh berries.
- Fresh berries: 300 g