Wild Berries Cheesecake
Ingredients for the base:
(classic cake tin 20x20cm)
Digestive biscuits 300g
Ingredients for the cream:
Greek yogurt 600g
Philadelfia spreadable cheese 400g
Fresh cream 150g
Icing sugar 60g
Zest of 2 limes and 2 lemons
For the raspberry and blueberry coulis:
Acai berry 1 tablespoon
(optional but recommended as it makes the cream more purple)
Icing sugar 40g
Icing sugar 70g
Put the Digestive biscuits M the mixer and chop until crumbled sand and transfer It to a bowl.
Melt the butter over a moderate flame, let it cool and pour it over the crumbled biscuits: mix everything and finally pour into the pan: leveling with the back of the spoon.
Let this base harden in the refrigerator for 30 minutes.
For the raspberry and blueberry coulis, pour the fruits In a pan together with the Icing sugar and cook for 6 minutes, until the pulp has become a puree, at the end of cooking add the Acai powder (optional).
Pour the mixture into a narrow mesh strainer and sift in order to eliminate all the seeds and obtain a smooth and shiny coulis, which you will leave to cool.
Soak the gelatine leaves in cold water for 10 minutes, meanwhile put the cream to heat gently for 5 minutes.
turn off the heat and when the gelatin is ready, squeeze it to remove the water and add it to the heated cream, mix well with the flame off.
In a large bowl put the yogurt and the spreadable cheese and mix, add the cream with the melted gelatin and mix, finally, add the icing sugar and mix again until a smooth and homogeneous cream is obtained.
Divide the cream into 2 distinct bowls, in one we will pour lemon and lime peel, in the other we will pour the coulis of berries.
Mix the 2 compounds. Pour the white citrus cream on the base, helping yourself with the back of a spoon to spread it evenly and leave to rest in the refrigerator for 30 minutes.
When 30 minutes have passed, you can add the purple cream to the white base, always helping yourself with the back of a spoon to spread it evenly. put it back in the refrigerator for 30 minutes.
In the meantime, prepare the cover for the cheesecake:
pour the blackberries into a pan with the icing sugar and cook for 6 minutes on a moderate flame until a puree is obtained, sift the mixture with a narrow mesh strainer to remove the seeds, add to finished coulis the gelatin previously soaked.
Mix the blackberry coulis with the gelatin evenly. At this point, after 30 minutes, pour our blackberry cover over the cheesecake, always helping you with the back of a spoon to spread it evenly.
Cover the cake pan with transparent film and leave it to rest in the refrigerator for 5/6 hours for the best result.
I recommend preparing It in the afternoon or evening and letting it rest in the fridge overnight, but for those in a hurry, you can opt for a 2-hour freezer. Once ready, garnish the cake with fresh fruit and mint leaves.
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