Berry Mousse Cheesecake
Description
The recipe won't take much time. Summer is the time of berry pies, and if it's a berry‑mousse no‑bake cheesecake, it's simply a find. Making it is not difficult at all, though not very fast. If you're ready for that, go ahead! The step‑by‑step recipe will help you tackle this task. The berries can be any kind you have at your disposal. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Grind the crackers into a very fine crumb; you can use a blender.
- 3
Step 3
Add melted butter to the crushed crackers and mix well.
- 4
Step 4
Wrap the removable cake ring in plastic film. Set the ring’s diameter to 16 cm, place it on a solid surface, such as a small cutting board. Spread the buttered crumb mixture on the bottom, press it down so the cheesecake base is even, and refrigerate.
- 5
Step 5
Place the frozen berries, 20 g of sugar, and lime zest in a saucepan, add the juice of half a lime, heat over the fire, but do not boil.
- 6
Step 6
Blend the berries in a blender.
- 7
Step 7
Pour 10 g of gelatin with 35 ml of cold water, let it stand for 10–15 minutes.
- 8
Step 8
Combine the cream cheese, powdered sugar, and vanilla extract.
- 9
Step 9
Whisk the cheese mixture until smooth, first on low speed, then increase the speed.
- 10
Step 10
Add 10 grams of powdered sugar to the cream.
- 11
Step 11
Whip the cream with powdered sugar until it reaches a creamy consistency.
- 12
Step 12
Melt the gelatin and quickly stir it into the berry purée.
- 13
Step 13
Pass the berry puree with gelatin through a sieve.
- 14
Step 14
Add the pureed berry mixture to the cheese, and mix until smooth.
- 15
Step 15
Add the whipped cream to the berry mixture in two additions.
- 16
Step 16
Gently stir the mixture with a silicone spatula until smooth.
- 17
Step 17
Take the pan with the shortcrust base out of the refrigerator, spread the berry mixture, smooth it, and place it in the freezer for 45–60 minutes.
- 18
Step 18
Prepare the ingredients for making jelly: 150 g fresh berries, 150 ml water, 15 ml lime juice, 15 g sugar, 5 g gelatin, 20 ml water, 1 tsp frozen blueberries.
- 19
Step 19
Soak 5 grams of gelatin in 20 ml of cold water.
- 20
Step 20
Make a syrup from 150 ml water, 15 g sugar, 15 ml lime juice and 1 teaspoon frozen blueberries; add bloomed gelatin, do not boil, just heat.
- 21
Step 21
Strain the syrup through a sieve, pat the berries, and chill.
- 22
Step 22
Take the pie base out of the freezer, pour in 2/3 of the jelly, and let it set a little.
- 23
Step 23
Place fresh berries on top of the jelly, let them set a little, and pour the remaining gelatin over them.
- 24
Step 24
Place the pie in the refrigerator (not the freezer!) for 4–5 hours. Then carefully remove it from the pan; you can slightly warm the metal shell with a hair dryer. If desired, dust the sides with shredded coconut, and garnish with fresh berries and mint leaves.
- 25
Step 25
The berry‑mousse cheesecake turned out a fantastic color, very tasty, refreshing. The perfect dessert for summer!