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

zakudya:

United States

110
Katumikira 8
sing'anga

zosakaniza

For the base (for a cake pan with a diameter of 22 cm)
240 ga Mabisiketi Ogaya
110 ga batala
For the custard
500 ga Tchizi Watsopano Wofalitsa
100 ga Madzi Mwatsopano Kirimu
65 ga shuga
25 ga Cornstarch
1 mazira
1 yolks
theka mandimu
theka Vanilla nyemba
For the covering
100 ga Kirimu wowawasa
kukoma Zipatso
kukoma timbewu
theka Vanilla nyemba

Directions

Cheesecake ndi zipatso ndi mchere ankaikira mwambo American, anakonza ndi onunkhira m'munsi mwa masikono ndi kirimu enveloping anapanga ndi zonona tchizi. wokoma, zikomo zofewa ndi pang'ono acidulous kwa topping wa wowawasa kirimu ndi kugwa zipatso m'tchire, mkate uwu kukhutitsa palates kwambiri wovuta ndipo pa kukoma yoyamba kunyamula inu mmodzi wa Times Square ophika buledi!

masitepe

1 Zatheka	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 Zatheka	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 mphindi, or in the freezer for 15 mphindi.
3 Zatheka	nthawiyi, 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 Zatheka 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 ˛ kwa 60 mphindi, then continue cooking at 170 ° for another 20 mphindi.
5 Zatheka	kamodzi yophika, let the cheesecake cool down in the open oven with the door open and in the meantime take care of the topping. Mu mbale, add the sour cream with the seeds of the half vanilla bean kept aside and mix everything with a spatula.
6 Zatheka	Pour the topping onto the cheesecake at room temperature and spread it evenly, then put it back in the fridge to rest for 2 hours.
7 Zatheka	Pambuyo nthawi zina, 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!

Maphikidwe Anasankha

Sep 28, 2023

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ng'ombe	kadzutsa
Brunch	Chotupitsa
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	For the base (for a cake pan with a diameter of 22 cm)
	240 ga Mabisiketi Ogaya
	110 ga batala
	For the custard
	500 ga Tchizi Watsopano Wofalitsa
	100 ga Madzi Mwatsopano Kirimu
	65 ga shuga
	25 ga Cornstarch
	1 mazira
	1 yolks
	theka mandimu
	theka Vanilla nyemba
	For the covering
	100 ga Kirimu wowawasa
	kukoma Zipatso
	kukoma timbewu
	theka Vanilla nyemba

Cheesecake ndi zipatso

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zosakaniza

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

For the custard

For the covering

Directions

masitepe

Chinsinsi Reviews

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