Cheesecake with fresh berries
Description
Perfectly pairs with tea and coffee. This time I'm using blueberries, but you can use any other berries (such as strawberries, raspberries, cherries, etc.). For the cheesecake base, you can make it from scratch, but for simplicity and convenience, I used store-bought shortbread cookies. The cheesecake must be chilled after baking. The dessert is ready. Serve and enjoy.
Instructions
- 1
Step 1
1. Take the cookies out of the packaging and break them into pieces, then place them in a blender.
- 2
Step 2
2. Crush the cookies into crumbs and melt the butter in the microwave.
- 3
Step 3
3. Pour the melted butter into the crumbs and mix until a uniform consistency is obtained.
- 4
Step 4
4. Line the baking pan with foil, place the shortbread base into the pan and smooth it out, forming small edges.
- 5
Step 5
5. I wash the blueberries, blend most of them using a blender, and strain through a sieve, leaving the rest of the berries whole. I mix the starch with 50 grams of sugar.
- 6
Step 6
6. Add the sugar and starch mixture to the mashed blackberries and mix.
- 7
Step 7
7. Spread the berry puree over the shortbread base made from cookies.
- 8
Step 8
8. Place in a preheated oven at 200-220 degrees for 10-15 minutes.
- 9
Step 9
9. I rub the cottage cheese through a sieve to achieve a soft and airy consistency.
- 10
Step 10
10. Into a bowl with the mashed cottage cheese, I break the eggs and add the remaining granulated sugar, along with vanilla to taste. I mix everything with a mixer.
- 11
Step 11
11. Transfer the curd mixture onto the baked crust with the shortbread cookies and blueberry layer, bake for 50 minutes on the middle rack of a preheated oven at 160°C, placing a baking sheet with water on the bottom rack.
- 12
Step 12
12. Remove the pie, decorate it with whole blueberries, and after cooling, refrigerate for several hours.