Cheesecake with Berries
by Editorial Staff
This berry cheesecake recipe suggests not baking, but cooling in the refrigerator. It turns out a very delicate and tasty delicacy.
Servings: 5
Ingredients
- For the cake:
- Shortbread cookies (crumbled into small crumbs) – 2 1/2 cups
- Powdered sugar – 1/4 cup
- Butter (melted) – 1/3 cup
* - For filling:
- Vanilla – 1/2 pod
- Cream cheese – 240 g
- Powdered sugar – 1 glass
- Whipped cream – 240 g
- Berry mixture – 4 cups
- Berry jam – 1/2 cup
- Orange liqueur – 1/4 cup
Directions
- Prepare the cake. Turn on the oven to preheat to 180 degrees. In a large bowl, combine the shortbread cookies, icing sugar, and melted butter. Pour this mixture into a round heat-resistant form with a diameter of about 25 cm. Press the crumb-like mixture with your hands and form a dense crust.
- Bake the crust in a preheated oven until slightly golden brown, 10-12 minutes. Remove the crust from the oven and let cool completely for about 1 hour.
- Prepare the filling. In a large bowl, beat cream cheese and powdered sugar with a mixer on medium speed until fluffy. Gently stir in whipped cream and vanilla seeds (can be substituted for vanilla sugar). Put the mixture in the cooled crust, cover, and put the cheesecake in the refrigerator for 8 hours.
- Put the fruits on top of the cooled cheesecake. Mix jam and liqueur and pour over the cheesecake.
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