This summer cheesecake recipe is the seasonal dessert that you cannot miss. Known as New York cheesecake, this type of cheesecake is baked in a double boiler and has a very creamy texture, as well as a delicate flavor. The blackberry, for its part, gives it an acid contrast and has become a classic favorite in easy baking.
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Ingredients10 portions
Preparation
For the base of the cheesecake, mix the ground cookies with the melted butter; With this mixture, make a base in the mold and bake at 180 ° C for 10 minutes. Reserve and let cool.
For the cheesecake, beat the cream cheese with the sugar for 2 minutes, the cheese should be at room temperature so it can be beaten more easily. Add the egg pieces little by little, one by one, until they are completely incorporated; Add the cream and vanilla, and continue beating for 2 more minutes. Reserve in refrigeration.
To assemble the cheesecake, on the base that you baked, pour the cheese mixture to fill the mold (25 cm in diameter) three-quarters high, distribute the fresh blackberries on top and bake in a bain-marie (uncovered) at 180 ° C, for 1 hour. Let it sit at room temperature for two hours and then refrigerate.
For the blackberry compote, heat a pot over medium heat and cook the frozen blackberries with the lemon juice and sugar, until obtaining a smooth paste (about 15 minutes); it is important that you move constantly. Remove from heat and allow to cool to room temperature.
Decorate the cheesecake with the blackberry compote and whipped cream on the edges.
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