Name: Cheesecake with Berries
Yield: 8
Cuisine: United States
Ingredients: Digestive Biscuits: 240 g; Butter: 110 g; Spreadable Fresh Cheese: 500 g; Liquid Fresh Cream: 100 g; Sugar: 65 g; Cornstarch: 25 g; Eggs: 1; Yolks: 1; Lemon Juice: half a; Vanilla Bean: half a; Sour Cream: 100 g; Berries: to taste; Mint: to taste; Vanilla Bean: half a

Cuisine:

Estados Unidos

110
Naglilingkod 8
Katamtaman

Mga sangkap

For the base (for a cake pan with a diameter of 22 cm)
240 g Digestive Biskwit
110 g Mantikilya
For the custard
500 g Spreadable sariwang keso
100 g likido sariwang cream
65 g Asukal
25 g Almirol ng mais
1 Itlog
1 Yolks
kalahating Katas ng limon
kalahating Banilya Bean
For the covering
100 g Kremang maasim
sa lasa Mga Berries
sa lasa Mint
kalahating Banilya Bean

Mga tagubilin

Keyk na keso ng Berries ay isang tipikal na panghimagas ng mga Amerikanong tradisyon, inihanda sa isang mabango na base ng biskwit at isang nangyayari cream na gawa sa cream cheese. Sweet, malambot at medyo acidulous Salamat sa mga sahog sa ibabaw ng kulay-gatas at isang kaskad ng mga ligaw na Berry, ito cake ay bigyang-kasiyahan ang pinaka-demanding na palates at sa una ang lasa ay sasakyan mo na isa sa mga panaderya sa Times Square!

Hakbang

1 Tapos	To prepare the Cheesecake with Berries, first melt the butter and let it cool; in the meantime place the biscuits in a mixer and blend them until they are powdered. Then transfer them to a bowl and pour the butter. Stir with a spoon until the mixture is uniform.
2 Tapos	Then take a 22 cm springform and line the base with parchment paper. Place half of the biscuits inside and crush them with the back of the spoon to compact them. Then using the remaining biscuits also line the edge of the springform. As soon as you have covered the entire surface place the base of your Cheesecake to harden in the refrigerator for 30 minuto, or in the freezer for 15 minuto.
3 Tapos	Samantala, take care to prepare the custard: in a bowl break an egg, add a yolk, sugar and beat everything with a whisk until you get a cream. Take the seeds of half a vanilla bean (keeping aside the rest that will serve later) and place them together with the eggs. Add the cream cheese a little at a time (and continue to mix with a whisk.) As soon as you have incorporated all the cheese, add the lemon juice and the cornstarch. Then add the liquid fresh cream and stir again gently with the whisk.
4 Tapos 80	Take the biscuit base out of the fridge and pour the mixture inside. Lightly level the surface and cook in a preheated oven at 160 ° para sa 60 minuto, then continue cooking at 170 ° for another 20 minuto.
5 Tapos	Minsan nagluto, let the cheesecake cool down in the open oven with the door open and in the meantime take care of the topping. Sa isang mangkok, add the sour cream with the seeds of the half vanilla bean kept aside and mix everything with a spatula.
6 Tapos	Pour the topping onto the cheesecake at room temperature and spread it evenly, then put it back in the fridge to rest for 2 oras.
7 Tapos	Pagkatapos ng oras ng pamamahinga, turn out the cake and take care of the decoration: first add the currants, then the blackberries, the blueberries and the raspberries. Finally add the mint leaves and serve your fabulous Cheesecake!

In place of cream cheese for a less acidic and more delicate taste, you can use the same amount of ricotta cheese. Instead of berries you can garnish the cake with other fresh fruit or chocolate!

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Sep 28th, 2023

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Aperitif	Pampagana
Karne ng baka	Almusal
Brunch	Cake
Karnabal	Keso

	For the base (for a cake pan with a diameter of 22 cm)
	240 g Digestive Biskwit
	110 g Mantikilya
	For the custard
	500 g Spreadable sariwang keso
	100 g likido sariwang cream
	65 g Asukal
	25 g Almirol ng mais
	1 Itlog
	1 Yolks
	kalahating Katas ng limon
	kalahating Banilya Bean
	For the covering
	100 g Kremang maasim
	sa lasa Mga Berries
	sa lasa Mint
	kalahating Banilya Bean

Keyk na keso ng Berries

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Mga sangkap

For the base (for a cake pan with a diameter of 22 cm)

For the custard

For the covering

Mga tagubilin

Hakbang

Recipe review

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