When it comes to desserts, cheesecake is unmatched and beats everyone for its explosive taste!
Today we offer you the berry cheesecake, a no-bake variant that will win you over with its priceless freshness … three layers of sweetness that at the first taste will release a riot of aromas, fragrances, and textures!
Here a crumbly base of dry biscuits and butter embraces a soft lemon-flavored cream, all topped with a delicious berry puree. The berry cheesecake is the summer cake perfect to conclude a special dinner in the most captivating and delicious way. It is so elegant and refined that, once brought to the table, all eyes will be on it.
Please note that this recipe is inspired by Pioneer Woman’s blackberry cheesecake recipe with little variations.
Ingredients you need
Ingredients for the base (for a 24 cm mold)
- Digestive biscuits 180 g
- Butter 100 g
For the cream
- Cow’s milk ricotta 500 g
- Fresh spreadable cheese 250 g
- Powdered sugar 150 g
- The gelatin in sheets 10 g
- Fresh liquid cream 100 g
- Lemon zest 1
For the filling
- Blackberries 190 g
- Blueberries 180 g
- Raspberries 180 g
- Currants 135 g
- 100 g powdered sugar
- Lemon juice 70 g
For recoating
- Corn starch 35 g
- Wild berries cooking juice 280 g
How to make berry cheesecake
To make the berry cheesecake, start by preparing the base of the cake: melt the butter in a saucepan over very low heat, then turn it off and let it cool. Meanwhile, pour the biscuits into the mixer and operate it until they are completely crushed in order to reduce them to a powder; transfer the mixture into a bowl, add the melted and slightly warmed butter.
Mix the mixture by stirring with a spoon, then take a hinged mold with a diameter of 24 cm, grease and lined with baking paper, pour the biscuits here, and with the help of a spoon, press the mixture well into the bottom of the mold in order to obtain a compact and smooth base. Leave to harden in the refrigerator for at least half an hour so that the base becomes solid.
In the meantime, take care of the filling: then soak the gelatin in a large bowl with cold water, for about 10 minutes, until it becomes soft (it will be used to firm the cream). Squeeze the lemon juice and filter it. Wash and pat the berries, pour them into a large pan, then add the lemon juice.
Then also pour in the icing sugar, stir and cook over low heat for about 5 minutes, stirring occasionally. After the cooking time of the fruit, turn off and transfer the berries in a colander to cool them and collect the juice with a small bowl placed under the colander. You will need the berries to fill, while the juice to keep aside will be used to make the covering.
At this point, heat the liquid cream in a saucepan, then drain and squeeze the gelatin well, which you will have to dissolve in the heated cream. Stir with the whisk to dissolve it completely. Let it cool down. Meanwhile, sift the ricotta with a sieve and collect it in a bowl, if the ricotta has a lot of serum, it is advisable to let it drain in a colander for 1-2 hours.
Then, add the creamy cream cheese, the grated rind of the lemon, and the icing sugar, mix with a spatula or a whisk to mix the cream, and pour in the cream (in which you dissolved the gelatin), now lukewarm; mix to mix it evenly.
At this point, take the mold out of the fridge, the base will have firmed up in the meantime. Pour half of the creamy mixture into the biscuit base. Level the surface with a spatula then stuff with the berries that you have left to drain. Continue by covering the fruit layer with the remaining cream,
Level the surface with a trowel and place it in the refrigerator to harden for 2 hours. Once the cheesecake is very cold, prepare the coating: pour 280 g of the juice of the berries, which you have preserved, into a saucepan, add the sifted cornstarch stir with a whisk to avoid the formation of lumps, bring the saucepan over the heat and let it thicken slowly over low heat for about 5 minutes.
Then let it cool, stirring often. At this point, take your cheesecake from the refrigerator; pour over the berry sauce, with a spatula level to even out the surface. Place back in the refrigerator to harden the coating for at least 1 hour. Once it is well firmed, your berry cheesecake is ready to be enjoyed!
Note: For the base, you can use your favorite cookies, those with cocoa for example will make the dessert even more delicious!
Pioneer Woman’s Blackberry Cheesecake Recipe
Ingredients
Ingredients for thebase (for a 24 cm mold)
- 180 g Digestive biscuits
- 100 g Butter
For the cream
- 500 g Cow'smilk ricotta
- 250 g Fresh spreadable cheese
- 150 g Powdered sugar
- 10 g Gelatinin sheets
- 100 g Fresh liquid cream
- 1 Lemon zest
For the filling
- 190 g Blackberries
- 180 g Blueberries
- 180 g Raspberries
- 135 g Currants
- 100 g Powdered sugar
- 70 ml Lemon juice
For recoating
- 35 g Corn starch
- 280 g Wild berries cooking juice
Instructions
- To make the berry cheesecake, start by preparing the base ofthe cake: melt the butter in a saucepan over very low heat, then turn off andlet it cool. Meanwhile, pour the biscuits into the mixer and operate it untilthey are completely crushed in order to reduce them to a powder; transfer the mixtureinto a bowl, add the melted and slightly warmed butter.
- Mix the mixture by stirring with a spoon, then take a hinged mold with a diameter of 24 cm, grease and lined with baking paper, pour thebiscuits here and with the help of a spoon, press the mixture well into thebottom of the mold in order to obtain a compact and smooth base. Leave toharden in the refrigerator for at least half an hour so that the base becomessolid.
- In the meantime, take care of the filling: then soak thegelatin in a large bowl with cold water, for about 10 minutes, until it becomessoft (it will be used to firm the cream). Squeeze the lemon juice and filterit. Wash and pat the berries, pour them into a large pan, then add the lemonjuice.
- Then also pour in the icing sugar, stir and cook over lowheat for about 5 minutes, stirring occasionally. After the cooking time of thefruit, turn off and transfer the berries in a colander to cool them and collectthe juice with a small bowl placed under the colander. You will need theberries to fill, while the juice to keep aside will be used to make thecovering.
- At this point, heat the liquid cream in a saucepan, thendrain and squeeze the gelatin well, which you will have to dissolve in the heatedcream. Stir with the whisk to dissolve it completely. Let it cool down.Meanwhile, sift the ricotta with a sieve and collect it in a bowl, if thericotta has a lot of serum, it is advisable to let it drain in a colander for1-2 hours.
- Then, add the creamy cream cheese, the grated rind of thelemon and the icing sugar, mix with a spatula or a whisk to mix the cream andpour in the cream (in which you dissolved the gelatin), now lukewarm; mix tomix it evenly.
- At this point, take the mold out of the fridge, the basewill have firmed up in the meantime. Pour half of the creamy mixture into thebiscuit base. Level the surface with a spatula then stuff with the berries thatyou have left to drain. Continue by covering the fruit layer with the remainingcream.
- Level the surface with a trowel and place it in therefrigerator to harden for 2 hours. Once the cheesecake is very cold, preparethe coating: pour 280 g of the juice of the berries, which you have preserved,into a saucepan, add the sifted cornstarch stir with a whisk to avoid theformation of lumps, bring the saucepan over the heat and let it thicken slowlyover low heat for about 5 minutes.
- Then let it cool, stirring often. At this point, take yourcheesecake from the refrigerator; pour over the berry sauce, with a spatulalevel to even out the surface. Place back in the refrigerator to harden thecoating for at least 1 hour. Once it is well firmed, your berry cheesecake isready to be enjoyed!
Notes
Storage
You can keep the berry cheesecake in the refrigerator for 2-3 days covered with cling film. It is also possible to freeze it.
