Receita Solta

Delicious Red Berry Cheesecake: A Sobremesa Perfeita

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Master Receita Solta

Delicious Red Berry Cheesecake: A Sobremesa Perfeita
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories420 kcal

Resumo para quem tem pressa

"This baked cheesecake features a creamy and dense cream cheese filling on a crispy cornstarch cookie base, covered by a shiny red fruit and lemon syrup. It is worth baking because it delivers a refined pastry finish in the home kitchen."

Delicious Red Berry Cheesecake: A Sobremesa Perfeita

O Que Você Precisa Saber

- Grind the cookies well and press the buttery crumbs into the bottom of the pan to create a very firm base. - Beat the eggs into the cream only until mixed at minimum speed, avoiding aerating the dough so it doesn't crack. - Bake in a low oven and let the pie cool slowly inside the oven with the door ajar.

Ingredients

Main Course

  • Dough:
  • 200g of crushed cornstarch cookies
  • 100g of melted butter
  • Filling:
  • 300g of cream cheese
  • 150g of sugar
  • 2 large eggs
  • 1 teaspoon of vanilla
  • Topping:
  • 200g of red fruits (strawberry, raspberry, blackberry)
  • 50g of sugar (for the syrup)
  • Juice of half a lime

Instructions

Main Course

1

Preaqueça o forno a 180ºC.

2

In a bowl, mix the crushed cookies with the melted butter until you get a crumbly consistency.

3

Press this mixture into the bottom of the springform pan to form the cheesecake base.

4

In a mixer, beat the cream cheese with the sugar until smooth and creamy.

5

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

6

Incorporate the vanilla and mix until homogeneous.

7

Pour the filling over the cookie base in the pan.

8

Bake in the oven for about 35 minutes, or until the center is firm but still slightly trembling.

9

Let cool to room temperature before refrigerating for at least 4 hours.

10

For the topping, cook the red fruits with sugar and lemon juice until a syrup forms. Let cool.

11

Finish the cheesecake with the fruit syrup and bring to the table!

Equipe sua Cozinha

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Chef Tips

- Leave the cream cheese and eggs at room temperature before preparation to avoid lumps in the filling. - The ideal doneness is when the sides are firm and the center still wobbles slightly. - Refrigerate the pie for at least 4 hours before releasing the removable rim to keep the slices perfect.

Variations

- Passion fruit sauce: replace the red fruits with a reduction of passion fruit pulp with sugar. - Nut-based crust: add 50g of ground walnuts or nuts to the mixture of crushed cookies. - Filling with citrus zest: add zest of 1 Sicilian lemon peel to the cream cheese dough.

Substitutions

- Cornstarch biscuit: can be replaced by Maria cookies, oat cookies, or chocolate cookies. - Traditional cream cheese: use the light version or fresh, well-drained ricotta beaten until smooth. - Fresh berries: use frozen fruits directly in the pan with sugar and lemon to make the syrup.

How to Store

Keep the cheesecake covered in the refrigerator for up to 5 days. Keep the syrup in a separate container and add over the slices only at the time of serving.

Can You Freeze It?

You can freeze the baked cheesecake without the syrup for up to 90 days. Wrap the whole pie or slices in double plastic wrap and aluminum foil. Thaw slowly in the refrigerator before serving.

What to Serve With

Serve with the cold homemade berry syrup, mint leaves, and lemon zest. Harmonizes with full-bodied drip coffee, espresso, or Port wine.

Frequently Asked Questions

Why does the cheesecake surface crack in the oven?

Excess air incorporated when beating the eggs or thermal shock when removing from the hot oven cause cracks; bake at a low temperature and cool slowly.

Is it necessary to bake the cheesecake in a water bath?

The bain-marie ensures more even heat and moisture, but it is not mandatory if your oven allows controlled temperature at 160-180 ºC.

How to unmold without breaking the biscuit base?

Run a thin, non-serrated knife heated in hot water around the edge before carefully releasing the removable ring.

Can I put the hot fruit syrup over the pie?

No, let the syrup cool completely so it doesn't soften the top of the chilled filling and ruin the clean presentation.

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