Cheesecake with Blackberries, Raspberries, and Pomegranate
Description
My wife simply adores cheesecakes, so I, as a baking and desserts specialist, often treat her to cheesecakes on Sundays. One of the simplest to make but very tasty cheesecakes is cheesecake with blackberry, raspberry, and pomegranate. In principle, you can change the filling composition; however, this combination seems successful to me. As you can see, the recipe is quite straightforward and not too labor-intensive, yet the result will delight any sweet tooth :) Give it a try. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Crush cookie crumbs, melted butter, and a quarter cup of sugar in a blender until smooth. Pack the mixture firmly onto the bottom of a baking dish.
- 2
Step 2
Put the mold in the refrigerator; meanwhile, prepare the berries. Put the remaining sugar, flour, and cream cheese in a bowl.
- 3
Step 3
Beat for 2–3 minutes, then add 4 eggs, milk, lemon zest and vanilla, then beat for another 2–3 minutes until smooth.
- 4
Step 4
You end up with such a beautiful creamy cheesecake filling.
- 5
Step 5
Take the pan out of the refrigerator, pour in the cream filling and spread it evenly. Place in the oven. Bake for 15 minutes at 175 degrees, then reduce the temperature to 120 degrees and bake for another 30 minutes. Then remove from the oven, cool, and refrigerate.
- 6
Step 6
Put the berries, pomegranate, remaining sugar, and water in a saucepan.
- 7
Step 7
Place over medium heat and cook for about 15 minutes, until the berry mixture thickens.
- 8
Step 8
Pour the cooled berry topping over the set cheesecake. Spread it evenly — and that’s it, the cheesecake is ready!