Cheesecake with Berry Topping
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
For this recipe, cream cheese like Violette works very well, and for the crust, Jubilee cookies are perfect — 1.5 packs will be enough. Lemon zest — 1 piece — refers to the zest of one lemon. If you want the crust to be more moist (this way the crust won't crumble when you pierce it with a fork) — add less 'sand' when mixing it with the butter; if you prefer a drier crust — add more 'sand'. This will not affect the taste of the cheesecake.
Ingredients
- Semi-soft cream cheese - 26.5 oz
- Sugar - 10.6 oz
- Starch film - 2 spoons
- Salt - ½ spoons
- Meyer Lemon Juice - 1 tablespoon
- Citrus Zest Mix - 1 piece
- Chicken Egg - 3 pieces
- Whole egg - 2 pieces
- Sour Cream - 3.5 oz
- Shortbread Cookies - 2 pieces
- Unsweetened cherry juice - 7 fl oz
- Butter - 3.5 oz
- Frozen black currant puree - 10.6 oz
Step by Step guide
Step 1
Leave the berries to thaw at room temperature for 2 hours (it's best to place the berries in a bowl so that it's easier to pour the juice into the saucepan later).
Step 2
Prepare the crumb base for the cheesecake: crush the shortbread cookies into fine crumbs — like flour. Mix with melted butter until the mixture resembles wet sand. Transfer the mixture to a baking pan and spread it evenly across the bottom, pressing it down with the bottom of a glass.
Step 3
Mix the cream cheese until smooth. Add sugar, starch, lemon zest, and salt. Stir until well combined, being careful not to beat. Add the eggs and egg yolks, and mix again. Then, add the sour cream, lemon zest, and lemon juice. Mix thoroughly. Pour the mixture into a mold.
Step 4
Place the dish in the oven. Bake at 392°F for the first 10 minutes, then reduce the temperature to 221°F and continue baking for one hour.
Step 5
Now let's prepare the berry topping: dissolve 1 tablespoon of cornstarch in a small amount of water, then strain the juice from the thawed berries into a saucepan, setting the berries aside. Place the saucepan over heat. Add cherry juice, half a cup of water, and the dissolved cornstarch. Stir and bring to a boil. The thicker the mixture becomes, the better it will freeze on the surface of the cheesecake and prevent it from running when you remove the edges of the pan. Let it simmer for 2 minutes, then remove from heat. Add the berries and stir.
Step 6
Pour the cheesecake topping over it and refrigerate overnight.
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