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Cheesecake Of Red Fruits

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Cheesecake Of Red Fruits

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Tempo de preparo

2 hour(s)


10 servings

Angelita Araújo

  • Ingredients
  • Recipe
  • Cornstarch Cookies200 g
  • Melted unsalted butter100 g
  • Cream cheese1 kg
  • Sugar300 g
  • Zest lemons2 unit(s)
  • Fresh Lemon Juice1 unit(s)
  • Vanilla Extract1 tablespoon
  • 1 pinch of salt to taste
  • Eggs6 unit(s)
  • Raspberry, berries and strawberries270 g
  • Berries to garnish200 g
  • Water75 ml
  1. How to prepare the base: Unite the shape, place a butter paper on the bottom and unite the paper. Process the cookies - I used the blender Melt the butter. Mix and put it in the form squeezing the dough with a spoon. Bake for 10 minutes at 180°C. Let cool.
  2. Dough preparation method: Prepare a bain-marie in a large mold inside the oven. Heating the oven to 170°C. With all ingredients at room temperature, beat everything but the eggs. TIP: Do not beat too much to avoid incorporating air. Add the eggs beating until blended. Cover the bottom of the mold with aluminum foil. Put the mixture on top. My mold is 8 cm high and 23 cm in diameter. I baked my cheesecake for 2 and a half hours, however if your shape is wider and/or shorter this time may drop. In that case, keep an eye out after 1 hour and 10 minutes of cooking. TIP here is, your cheesecake is ready when you shake the pan and the middle moves but the surroundings stay still.
  3. Turn off the oven and leave the door slightly ajar for 1 hour, with the cheesecake inside.
  4. Remove from the water bath and let it cool on top of the stove. Method of preparation: syrup Bring the ingredients for the syrup to a boil and thicken slightly. When cool, place in the fridge for at least 8 hours. Here at home we prepare the night. Serve with raspberries or berries.

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