Berries Cheesecake
Ingredients
Tick off what you already have so you are able to determine what needs to be purchased.
Crust
200gr. Speculoos crumble 0—2 mm Bakbel
100gr. Muesli (unsweet) or Oat Flakes
125gr. Butter
Cheescake filling
750gr. Cream Cheese
150gr. Sugar
20gr. Flour
1pc. Vanilla Bean
3gr. Lemon zests
150gr. Eggs
40gr. Egg Yolk
125gr. UHT Cream 35%
Berries Topping
400gr. Gourmet raspberry Bakbel
10gr. Lemon juice
200gr. Fruit filling strawberry cubes Angeo
100gr. Fruit filling red currant Angeo
50gr. Fruit filling blueberry Angeo
Method
Crust
Step 1
- Mix speculoos crumble with muesli and melted butter.
- Press a layer of 1 cm of this preparation into a metallic ring ø8 cm.
- Bake around 6 min at 160°C ventilated oven.
Cheescake filling
Step 2
- Mix cream cheese with sugar, flour, vanilla and lemon zests to make it softer.
- Add eggs and egg yolk, mix well to get smooth preparation. Finish the mix with the fresh cream.
- Pour on the baked crust into the same ring to reach the top. Bake around 30 min at 90°C in ventilated oven.
- The texture should be trembling for the perfect baking.
- Let cooling down in the fridge minimum 12h before take out from the ring.
Berries Topping
Step 3
- Blend the raspberry puree with lemon and fruits fillings.
Step 4
- Remove the cheesecake from the ring, you can warm up the ring if it’s a bit sticky
- Cover the top of the cheesecake with the red berry topping before serving
