Hemm Cheesecake with berries it is a sweet with a very delicate and fresh taste, suitable to be served at the end of a meal or as a delicious snack in the summer: it manages to combine the acidulous taste of blueberries, raspberries and blackberries with the sweet one of cream cheese, gently laid on a base of finely chopped cookies. This cake is very simple to prepare since it does not require cooking (except for the realization of the covering). The wild berries will be the protagonists of the decoration and their bright color will contrast with the white of the cream, making our wild berries cheesecake very scenic. Prepare the berry cheesecake with us: after the first bite you will be delighted.

Preparazzjoni

1

Take the dry biscuits, put them in a blender in coarse pieces and start crumbling them with the help of the blades.

2

Place a saucepan on the stove, add the butter and let it melt over low heat. Let it cool completely.

3

Pour the smoothie biscuits into a bowl, also add the melted butter and mix.

4

Take a zippered mold (or an adjustable cake ring), place it on a serving plate and pour the newly created cookie mixture into it.

5

Distribute the biscuits all over the bottom of the mold, rise about 0.5 cm in height and compact the mixture well with the help of a glass.

6

Place the ready biscuit base in the refrigerator for about 1 hour so that it sets completely.

7

At this point, equip yourself with a saucepan and add the fruit, sugar and lemon juice, previously taken with the help of a citrus squeezer. Cook over low heat for about 5 minutes.

8

Turn off the heat and, using a colander, collect all the juice released from the fruit in a small bowl. Leave to cool completely.

9

Soak the 6 g of gelatin in cold water for at least 10 minutes. In the meantime, take a saucepan, pour half the cream in it and heat it over low heat for about 1 minute. Recover the gelatin from the water and squeeze it thoroughly before adding it to the water.

10

Turn off the heat, mix the ingredients to dissolve them completely and let the mixture so obtained cool down.

11

Take a bowl with high sides, pour in the cream cheese and the ricotta, without whey, together with the icing sugar; work the ingredients with an electric mixer at low speed for about 1 minute.

12

At this point add the remaining second part of cream and mix the cream.

13

Also add the whole berries to the bowl (keeping their juice aside).

14

Finally add the gelatin, previously dissolved in the cream, and mix all the ingredients: the cream is ready.

15

Retrieve the biscuit base from the refrigerator and pour the newly created cream into it; level the entire surface of the cake with a spatula. Refrigerate the Cheesecake for at least 2 hours to firm up well.

16

To cover the cake, place the 10 g of gelatin in a small bowl with cold water and let it soak for about 10 minutes.

17

Recover the juice of the berries and bring it to the fire for about 1 minute (it just needs to cool down); also add the gelatin squeezed out of the water and stir to dissolve it. Turn off the flame and allow to cool completely.

18

Remove the cake from the refrigerator and pour the melted gelatine onto its surface which should be cold but not solid (reheat it if necessary).

19

Place the berry cheesecake in the refrigerator for at least 2 hours to make it firm to perfection. After the time has elapsed, remove it and decorate the surface with some wild berries kept aside and some mint leaves.

aċċessorji

• Mixer

• Kazzola

• Żewġ skutelli

• 20 cm hinged mold

• Platter

• Mgħarfa tal-mejda

• ħġieġ

• collanders

• A small bowl

• A high-sided bowl

• Electric whips

• Spatula

• Juicer

Għajnuniet u tricks

• A variant of the biscuit base of this tasty cold berry cheesecake could be to use biscuits moistened with coffee, syrup or liqueur at will; try to use cocoa biscuits, they will make the dessert even more delicious!

• For the cream you can use it ġobnijiet friski very soft, spreadable cheeses (such as mascarpone), or even for its texture, ricotta or Greek yogurt.

• The cheesecake recipe is often enriched by adding fresh fruit, candied fruit, dried fruit, jam or chocolate to the top of the cake.

• If the ricotta purchased for the recipe has too much serum, we advise you to let it drain in a colander for at least 1 hour, so that it loses too much liquid.

• If the juice obtained from the berries does not seem sufficient, increase it by adding at least 100 ml of lemon juice to have a delicious coverage.

ħażna

Berry Cheesecake can be stored in the refrigerator għal massimu ta’ jum 2/3. You can freeze it by storing it in airtight containers għal massimu ta’ jum 15/20; before serving, remove it from the freezer at least 3 hours beforehand.

storja

Cheesecake, literally ‘cheese cake’, was born in Europe, specifically the first traces of this dessert date back to Ancient Greece. Historical sources tell of how already during the Logħob Olimpiku in 776 BC the athletes of the island of Delos used to refresh themselves with a cake made with honey and sheep’s cheese, an energetic and caloric meal. The Italian cheesecake is a cold dessert in which ricotta or mascarpone, sugar, vanilla extract and sometimes barley flakes are used; these varieties are generally drier than the American ones.

Try making this delicious Berry Cheesecake to impress your guests. In the kitchen, berries are often used for making desserts, ice creams and jams but are also found in savory dishes and in the form of sauces to accompany meat dishes as a tasty Flett taċ-ċangaor the strong flavors of game such as Tjur tal-Indi.