Red berry cheesecake
A refreshing dessert with a crunchy biscuit base, a creamy mascarpone filling and a raspberry topping. Perfect for the weekend or special occasions. Needs to be chilled for 6 hours.
Automatically translated from Portuguese.
- Servings
- 12
- Prep
- 35 min
Steps
Base
- 3 min
Crush the biscuits until they are reduced to a fine powder.
- 3 min
Melt the butter and mix it with the biscuits and sugar until the mixture resembles damp sand.
- 5 min
Place a 20 cm ring mould over the serving plate, cover the base with the mixture, press down firmly and place in the fridge whilst you prepare the filling.
Filling
- 5 min
Soak the gelatine leaves in cold water.
- 5 min
Whip the very cold cream into whipped cream.
- 3 min
In another bowl, mix the condensed milk with the mascarpone until smooth.
- 2 min
Drain the gelatine, melt it in the microwave (5–10 seconds) with 2 tablespoons of this mixture, then add it to the rest, stirring immediately.
- 3 min
Gently fold in the whipped cream by hand, using an upward motion. Pour into the ring mould and smooth the surface.
Place in the fridge for at least 4 hours, until set.
coverage
- 2 min
Lightly whisk the raspberry jam until it’s easy to spread, then spread it over the filling.
Put it back in the fridge for at least 2 hours.
- 2 min
Run a thin knife round the edge, remove it and serve.
Enjoy your meal! 😋