(Staff Recipe) Cheesecake with raspberries and blueberries

09
Dec

Fresh raspberries and blueberries enhance both the filling and the topping of this creamy and delicious dessert.

Serves for 8

Instructions

Line the bottom and sides of the mold with baking paper.
Coarsely crumble the cookies and melt the butter. Stir the crumbs and butter together and spread the mixture over the bottom of the springform pan. Press it down and put the mold in the refrigerator.
Soak the gelatin according to the instructions. Squeeze the lemon. Beat together the cream cheese and 100 g caster sugar. Whip the cream until stiff.
Heat half of the lemon juice. Squeeze 3 gelatin leaves thoroughly. Remove the pan from the heat, dissolve the gelatin in the hot juice and stir into the cream cheese mixture. Spoon in the whipped cream.
Spread the cream cheese mixture over the cookie base. Stamp the mold on the countertop once so that the mixture becomes nice and smooth at the top. Place the mold in the refrigerator.
Puree half of the raspberries and blueberries in a food processor or with a hand blender. You can rRub the fruit puree through a siev if you want to, i prefer a bit of structure. Stir in the rest of the caster sugar.
Heat the rest of the lemon juice. Squeeze the other 2 gelatin leaves thoroughly. Remove the pan from the heat, dissolve the gelatin in the hot juice and stir into the fruit purée. Carefully spread the purée over the cream cheese. Place the mold in the refrigerator and let the cake set for about 3 hours.
Remove the edge of the springform pan and the baking paper rim from the cake. Garnish it with the rest of the raspberries and blueberries