Cheesecake with Berries

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Cheesecake with Berries

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Adjust Servings:
For the base (for a cake pan with a diameter of 22 cm)
240 g Digestive Biscuits
110 g Butter
For the custard
500 g Spreadable Fresh Cheese
100 g Liquid Fresh Cream
65 g Sugar
25 g Cornstarch
1 Eggs
1 Yolks
half a Lemon Juice
half a Vanilla Bean
For the covering
100 g Sour Cream
to taste Berries
to taste Mint
half a Vanilla Bean

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  • 110
  • Serves 8
  • Medium


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

  • For the custard

  • For the covering



Cheesecake with Berries is a typical dessert of the American tradition, prepared with a fragrant base of biscuits and an enveloping cream made with cream cheese. Sweet, soft and slightly acidulous thanks to the topping of sour cream and a cascade of wild berries, this cake will satisfy the most demanding palates and at the first taste will transport you to one of the Times Square bakery!



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.


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 minutes, or in the freezer for 15 minutes.


Meanwhile, 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.


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 ° for 60 minutes, then continue cooking at 170 ° for another 20 minutes.


Once cooked, let the cheesecake cool down in the open oven with the door open and in the meantime take care of the topping.
In a bowl, add the sour cream with the seeds of the half vanilla bean kept aside and mix everything with a spatula.


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.


After the rest time, 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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