Wild Berries Cheesecake
8 servings
120 minutes
The 'Forest Berries' cheesecake is a true culinary poem that combines the tenderness of cheese cream with the refreshing tartness of forest berries. This dessert was born from the traditions of European cuisine, inspired by a love for creamy textures and natural fruit tones. Its base is a crunchy cracker crust that contrasts with the airy structure of the cheese layer soaked in cream and sour cream. The berry topping, made from natural juice and fresh fruits, turns it into a true summer delicacy. The cheesecake is perfect for cozy family evenings or festive celebrations, as each slice offers a sense of harmony and enjoyment. After a few hours in the fridge, its flavor deepens even further, making it even more delightful.
1
For the crust, grind the crackers in a blender and pour into a bowl. Add melted butter, 3-4 tablespoons of sugar, and mix. Press into the bottom of a greased pan and place in a preheated oven at 170 degrees for 10 minutes.
- Salted crackers: 200 g
- Butter: 150 g
- Sugar: 200 g
2
For the cheese layer, mix Philadelphia, sour cream, cream, egg, 1.5 tablespoons of flour, 1.5 tablespoons of starch, and a cup of sugar (to taste). Pour onto the base and put back in the oven. Bake for one to one and a half hours at 170 degrees.
- Cream cheese (Philadelphia): 600 g
- Sour cream 20% fat: 200 g
- Heavy cream 35% fat: 200 ml
- Chicken egg: 1 piece
- Wheat flour: 2 teaspoons
- Starch: 2 tablespoons
- Sugar: 200 g
3
If making with berries, place the berries on the prepared cheesecake. Bring half a cup of juice to a boil, in another half cup of cold juice dissolve 2 teaspoons of starch, optionally add a little sugar. Then pour the cold juice into the boiling half, stir, and bring to a boil to thicken. Pour all of this over the cheesecake with berries.
- Fresh berries: to taste
- Concentrated berry juice: 200 ml
- Starch: 2 tablespoons
- Sugar: 200 g
4
Place the ready cooled cheesecake in the refrigerator (for 5-7 hours) to set.