Buy all ingredients right below the recipe
Ingredients
- 200 g butter biscuits (crushed)
- 100 g unsalted butter (melted)
- 400 g natural cream cheese
- 250 g mascarpone
- 200 ml whipping cream
- 80 g powdered sugar
- 1 pkg vanilla sugar
- 1 tbsp lemon juice
- 300 g forest berries (fresh or frozen)
- 6 sheets gelatin
Method
- 1For the base, place the butter biscuits in a freezer bag and finely crush them with a rolling pin. Melt the butter, mix with the biscuit crumbs, and press into a springform pan (approx. 24 cm) lined with baking paper. Chill.
- 2Soak the gelatin in cold water. Stir cream cheese, mascarpone, powdered sugar, vanilla sugar, and lemon juice until smooth.
- 3Whip the cream until stiff. Squeeze out the gelatin, melt it in a small saucepan over low heat (do not boil!), and stir 2 tbsp of the cream into the gelatin (temperature equalization), then quickly stir the gelatin mixture into the remaining cream.
- 4Carefully fold in the whipped cream. Gently mix about two-thirds of the forest berries into the mixture or spread them over the biscuit base.
- 5Spread the cream smoothly over the biscuit base. Let the cheesecake set in the refrigerator for at least 4 hours (preferably overnight). Garnish with the remaining berries before serving.
