Name: Cheesecake with Berry Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 180 grams Biscuits; 90 grams Butter; 100 grams Sugar; 3 Eggs; 500 grams Mascarpone; 200 grams Soft Cheese; 200 grams Frozen Berries; 1 tablespoon Sugar; 1 tablespoon Lemon Juice

My baked cheesecake is one of my most popular cake amongst my old-time clients (i.e. my family and friends). Why? Because it’s the creamiest and most delicious cheesecake! 🙂

As with many of the cakes I bake, I developed a recipe with a reduced quantity of sugar and butter for the cream and biscuit base respectively. That does not mean that my cheesecake is a low-calorie cake though!

For the cream, I combine mascarpone and soft cheese (so as you can imagine, definitely not low in calories…). For the topping, I normally spread a tablespoon of jam and then use fresh fruit. For this recipe, I prepared a berry sauce made from frozen berries and I will show you how to do it.

I used a springform cake tin of 20cm diameter.

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Cheesecake with Berry Sauce

Author: Stella Cooking Method: Baking

Difficulty: Easy Prep Time 10 min Cook Time 50 min Total Time 1 hr

Ingredients

Servings

For the biscuits base

180 grams Biscuits (Digestive style)
90 grams Butter (melted)

For the cream

100 grams Sugar (you can use 120g if you prefer it sweeter)
3 Eggs
500 grams Mascarpone
200 grams Soft Cheese (Philadelphia style)

Decoration

200 grams Frozen Berries
1 tablespoon Sugar
1 tablespoon Lemon Juice

Instructions

Preheat oven at 160C (fan). Grease a cake tin with butter and cover the bottom with baking parchment. Pull out the frozen berries from the freezer and let them defrost.

Prepare the biscuits base

Place the biscuits in a food processor and reduce them into crumbs (alternatively, place the biscuits into a plastic bag and crush them with a rolling pin). In a medium bowl, combine the biscuit crumbs and the melted butter. Stir until well combined.
Transfer the crumbs into the cake tin. Using a spoon press them into an even layer on the bottom of the cake tin. Set aside.

Prepare the cream

In a large bowl, combine the sugar and eggs using an electric whisk on medium-high speed. Whisk for 2-3 minutes. Add the mascarpone and soft cheese and whisk well on low speed, until you get a smooth cream.
Pour the cream on top of the biscuit base and even out with a spoon or spatula.
Place the cake in the oven and bake for 50 minutes or until the surface is golden. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged. The cake will rise and break a bit but don't worry about it too much, as the cake will go down and you will cover the broken parts with the topping.
Once the cake is cooked, leave to cool down completely before removing it from the cake tin.

Prepare the berry juice

Place the defrosted berries into a saucepan, add the sugar and lemon juice and mix well. Cook the sauce for 2 minutes on low-medium heat. Set aside and leave to cool down.
Once the cake and berry sauce are completely cooled down, top the cake with the berry sauce - you probably don't need to use the whole sauce.