berry cheesecake
Desserts
80 Minutes
357 Calories
For the 18-diameter mold
You will need:
200 g of biscuits
100 g of butter
800 g of cream
200 g sour cream 20%
100 g of sugar
40 g of flour
3 eggs
1 lemon juice + zest
5 g of vanilla
Wrap the cheese cake mold tightly in foil and place it on a baking tray covered with water, and then place the cheesecake in a preheated oven at 160 degrees for 1 hour and 10 minutes.
Leave the baked cheese in the oven for 2-3 hours without opening the oven door, then take it out and put it in the refrigerator. Cool for 4-5 hours.
For the dressing you will need:
200 watermelon jam
150 g fresh or frozen strawberries
150 g of frozen blueberries
1 tbsp cornstarch (so that the confit binds and thickens)
Place all ingredients in a heavy-bottomed saucepan and set on low
Stir constantly to prevent sticking. When it boils, keep it on the stove for another 3-5 minutes, remove it and let it cool.
Enjoy it
You will need:
200 g of biscuits
100 g of butter
800 g of cream
200 g sour cream 20%
100 g of sugar
40 g of flour
3 eggs
1 lemon juice + zest
5 g of vanilla
Wrap the cheese cake mold tightly in foil and place it on a baking tray covered with water, and then place the cheesecake in a preheated oven at 160 degrees for 1 hour and 10 minutes.
Leave the baked cheese in the oven for 2-3 hours without opening the oven door, then take it out and put it in the refrigerator. Cool for 4-5 hours.
For the dressing you will need:
200 watermelon jam
150 g fresh or frozen strawberries
150 g of frozen blueberries
1 tbsp cornstarch (so that the confit binds and thickens)
Place all ingredients in a heavy-bottomed saucepan and set on low
Stir constantly to prevent sticking. When it boils, keep it on the stove for another 3-5 minutes, remove it and let it cool.
Enjoy it