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

菜:

美國

110
服務 8
中

成分

For the base (for a cake pan with a diameter of 22 厘米)
240 G Digestive Biscuits
110 G 黄油
For the custard
500 G Spreadable Fresh Cheese
100 G 液體鮮奶油
65 G 糖
25 G 澱粉
1 雞蛋
1 蛋黃
半檸檬汁
半香草豆
For the covering
100 G 酸奶油
來品嚐 Berries
來品嚐薄荷
半香草豆

方向

士多啤梨芝士蛋糕係美國傳統的典型甜點。, 諗住同餅乾的芳香基地和忌廉芝士的包絡霜. 甜, 软和略 acidulous 多虧了酸奶油同野生漿菓級聯的頂面, 呢個蛋糕就滿足最苛刻的口味, 並喺第一次品嚐將運輸你到時代廣場麵包店之一!

步驟

1 做	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 做	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 分鐘, or in the freezer for 15 分鐘.
3 做	同時, 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 做 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 * 60 分鐘, then continue cooking at 170 ° for another 20 分鐘.
5 做	一旦灼熟, let the cheesecake cool down in the open oven with the door open and in the meantime take care of the topping. 喺碗度。, add the sour cream with the seeds of the half vanilla bean kept aside and mix everything with a spatula.
6 做	Pour the topping onto the cheesecake at room temperature and spread it evenly, then put it back in the fridge to rest for 2 小時.
7 做	休息時間之後, 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!

揀嘅食譜

Mar 8th, 2026

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阿波利蒂夫	開胃菜
牛肉	早餐
早午餐	蛋糕
嘉年華	奶酪

	For the base (for a cake pan with a diameter of 22 厘米)
	240 G Digestive Biscuits
	110 G 黄油
	For the custard
	500 G Spreadable Fresh Cheese
	100 G 液體鮮奶油
	65 G 糖
	25 G 澱粉
	1 雞蛋
	1 蛋黃
	半檸檬汁
	半香草豆
	For the covering
	100 G 酸奶油
	來品嚐 Berries
	來品嚐薄荷
	半香草豆

士多啤梨芝士蛋糕

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成分

書籤此配方

成分

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

For the custard

For the covering

方向

步驟

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