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Delicious Mixed Berry Cheesecake for the Whole Family

Name: Delicious Mixed Berry Cheesecake for the Whole Family
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Base:; 200g of cornstarch cookies (maizena biscuits); 100g of melted butter; Filling:; 400g of cream cheese; 200g of sugar; 3 eggs; 1 teaspoon vanilla extract; 200g of red fruits (strawberry, raspberry); Topping:; 100g of red fruit jam

Por

Master Receita Solta

Delicious Mixed Berry Cheesecake for the Whole Family

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1070 kcal

Resumo para quem tem pressa

"The red fruit cheesecake combines a crunchy butter cookie base with a dense and velvety cream cheese filling interspersed with fresh fruit. Finished with shiny jelly, it is a classic pastry dessert perfect for celebratory occasions."

Delicious Mixed Berry Cheesecake for the Whole Family

O Que Você Precisa Saber

- The well-compacted biscuit and butter base creates firm structural support to unmold the pie safely. - Adding the eggs gradually one by one prevents excessive air incorporation, preventing surface cracks when baking. - The mandatory 4-hour cooling in the refrigerator settles the texture of the cream and facilitates clean and elegant cuts.

Ingredients

Main Course

Base:
200g of cornstarch cookies (maizena biscuits)
100g of melted butter
Filling:
400g of cream cheese
200g of sugar
3 eggs
1 teaspoon vanilla extract
200g of red fruits (strawberry, raspberry)
Topping:
100g of red fruit jam

Instructions

Main Course

Preheat the oven to 180°C (350°F).

Crush the cookies until you get a fine crumb.

Mix the farofa with the melted butter until it forms a dough.

Press the mixture into the bottom of the springform pan.

In a bowl, beat the cream cheese and sugar until you get a homogeneous cream.

Add the eggs one at a time, beating well after each addition.

Fold the vanilla extract and berries into the cream.

Pour the mixture over the base and smooth the surface.

Bake in the oven for about 50 minutes, or until the center is firm.

Let cool and take to the refrigerator for at least 4 hours before unmolding.

Cover with the red fruit jam before serving.

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Chef Tips

- Let the cream cheese and eggs reach room temperature before preparation to avoid cold lumps in the dough. - Coat the fresh red fruits in a tablespoon of starch or flour before adding to the cream so they don't all sink. - Run a thin knife heated in warm water around the inner edge of the pan before releasing the removable rim.

Variations

- Add fine lemon zest to the cream cheese to contrast the sweetness with a citrusy perfume. - Swap half of the white sugar for crushed demerara sugar to add subtle caramel notes to the filling. - Assemble in individual glass jars to create desserts in practical portions, dispensing with the use of the oven.

Substitutions

- The cornstarch cookie can be substituted with oat and honey cookies, crushed ladyfingers, or whole grain cookies. - Traditional melted butter can be replaced by clarified ghee butter or flavorless coconut oil. - The red fruit jam can be swapped for homemade fresh blackberry syrup or strawberry jam in pieces.

How to Store

Keep the cheesecake covered with plastic wrap or under a cake dome in the refrigerator for up to 5 days. Always keep it under constant refrigeration and remove it only in the minutes before serving the slices.

Can You Freeze It?

You can freeze the already baked and cooled cheesecake without the jelly topping for up to 2 months well wrapped in plastic film. Thaw slowly in the refrigerator for 12 hours and apply the red fruit jam just before serving.

What to Serve With

Harmonizes wonderfully with full-bodied espresso without sugar, black tea with fruit infusion, or late harvest dessert wine. Fresh mint leaves on the side of the plate bring color and visual contrast.

Frequently Asked Questions

How to know if the cheesecake has baked completely in the oven?

The cheesecake will be done when the edges are firm and the center shows a slight jelly-like wobble when shaking the pan.

Why does the cheesecake surface crack in the oven?

Cracks appear from overmixing the batter with air or from thermal shock; turn off the oven and leave the door ajar for 15 minutes.

Can I use frozen red berries inside the filling?

It is not recommended inside the dough as they release excessive liquid; use fresh fruits chopped into the cream and leave the frozen ones for the sauce.