Cheesecake is probably the most universal cake. It is great to be served for any occasion, and all people (with very few exceptions) love this dessert.
A cheesecake made with fresh berries and covered with a fruit jelly will beat all the ‘deliciousness records’. It tastes divine and looks marvelous.
To get a really creamy cake follow these three simple rules:
- do not overbeat;
- do not overbake;
- chill well.
For the base, I started with classic Philadelphia cheesecake recipe. Because my family doesn’t like graham crackers from their original recipe, I always grind tea biscuits (such as ‘Maria’) to make my cheesecake base.
For the berries, any berries (raspberries, blueberries, sliced or halved strawberries, cherries, etc.), sliced fruits (kiwi, apricots, peaches, etc.), or canned fruits (mandarins, peaches, apricots) will be great here.
As for the jelly, clear juices (pomegranate, white or red grape, apple, cranberry, cranberry-raspberry, etc.) are the best. I would stay away from juices with pulp or nectar type. In the cheesecake shown in the picture I used one cup of juice, but I recommend using two cups so the berries are fully covered with juice. But one cup is ok too.
Do you want to impress your guests? Do you want to please your family with sweet delight? Make this heavenly delicious cheesecake with berries and jelly. You will not be disappointed. Tons of compliments to a proud baker for this stunning dessert are guaranteed.
Happy holiday season!
Make the cake base.
Butter a 9-inch (23 cm) springform.
In a food processor, combine tea biscuits, butter and sugar.
Firmly press the mixture onto the springform bottom. You can help yourself working with a bottom of a measuring cup.
Put the form with the base into a refrigerator.
Make the cream cheese filling.
In a mixer bowl whip the cream cheese until creamy, for approximately 45 seconds.
Add sugar, vanilla extract and heavy cream; beat just until blended.
Add the eggs, one at a time. DO NOT OVER BEAT! As soon as the filling is blended, stop the machine.
For the cake:
Preheat oven to 300 F (150 C).
Remove the form from the refrigerator. Pour the filling over the crust base. Smooth the top.
Put the cake on a baking tray (or a piece of foil – the filling can leak a little bit).
Bake for 45-55 minutes. The center of the cake should jiggle a bit, and the sides of the cake start to become golden. DO NOT OVERBAKE! Or the filling will loose its creaminess.
Remove the cake from oven and let it cool completely.
For the jelly:
Heat the juice until warm (you can use a microwave for this). Add gelatin and stir well until gelatin dissolves. Initially, the juice will become cloudy, but then it will clear again.
Pour ¼ of juice with gelatin onto the cheesecake (you can help yourself with a basting brush); put the cake into a refrigerator for 15 minutes. The jelly should still be slightly runny – not firm.
Remove the cake from the refrigerator. Arrange berries on the jelly; pour the rest of juice over the berries. If berries are not covered with juice completely, brush them with juice using a basting brush, so they look like glazed.
Put the cake in the refrigerator for at least 6 hours (NOT LESS!, or the filling won’t be creamy enough), better for 24 hours.
Slide a thin knife around the cake edges. Open the springform and carefully transfer the cake onto a serving platter.
Cook with pleasure and enjoy the world!