(doses for 22cm mold)
For the base:
200 g dry cookies (such as Digestive or Oro Saiwa)
100 g of melted butter
For the cream
250 g mascarpone cheese
250 g of spreadable cheese (Philadelphia type)
200 ml fresh whipping cream
100 g of powdered sugar
8 g gelatin sheets (isinglass)
2 tablespoons of lemon juice
To decorate
red fruit cream or fresh fruit
An easy and mouthwatering recipe for a red fruit cheesecake, perfect as a cool dessert for summer or to end a meal on a high note.
Base:
Chop the cookies finely and mix them with the melted butter.
Pour the mixture into the hinged mold, press well with the back of a spoon, and refrigerate for at least 30 minutes.
Cream
Soak gelatin in cold water for 10 minutes.
In a bowl, mix mascarpone, spreadable cheese, powdered sugar, and lemon juice.
Whip the cream separately.
Dissolve the well-wrung gelatin in 2 tablespoons of hot cream, then combine with the cheese mixture. Gently add the whipped cream to the cream, mixing from the bottom up.
Pour over the base and level. Refrigerate for at least 4 hours (preferably overnight).
Red fruit topping
You can use fresh fruit or create a creamy topping.
Cook red berries with sugar and lemon for 5-6 minutes until soft. If you want a thicker topping, add previously soaked and melted gelatin at the end of baking. Let cool, then pour over cheesecake and refrigerate for at least 1 hour.
Tips
Serve it well chilled with some fresh fruit on top and mint leaves.
For a lighter version, you can replace mascarpone with cottage cheese or Greek yogurt.
