Cheesecake Dessert with Berries
Dessert
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This cheesecake dessert in a glass is a real eye-catcher and tastes simply divine! The combination of a crispy cookie base, creamy cream cheese filling and fruity berry puree is unbeatable. I especially like to make it in the summer when there are fresh raspberries and blueberries. The preparation is a bit more elaborate, but it is definitely worth it! The dessert can be prepared well in advance and is perfect for birthdays or other festive occasions. An absolute highlight for all cheesecake lovers!
Ingredients (11 ingredients)
-
120 g Oat Cookie
-
50 g Butter
-
1 piece Organic lemon
-
1 piece Vanilla bean
-
200 g Cream cheese double cream level
-
250 g Sour cream
-
100 g Sugar
-
15 g Cornstarch
-
2 piece Eggs
-
250 g Raspberries
-
125 g Blueberries
Preparation (9 steps)
Chop cookies
Put 120 g of oat cookies into the mixing bowl and chop for 8 sec./speed 8. Then transfer.
Melt butter
Put 50 g of butter into the mixing bowl and melt for 3 min./50°C/speed 2.
Prepare cookie base
Add the crumbled cookies to the melted butter in the mixing bowl and mix for 10 sec./speed 3. Spread and press the mixture onto the bottom of 4 ovenproof jars (à 290 ml).
Grate lemon zest
Grate 1 teaspoon of lemon zest from the washed lemon and set aside.
Scrape out vanilla pulp
Scrape out the pulp from a vanilla bean and set aside.
Prepare cream cheese cream
Put 200 g cream cheese double cream level, 250 g sour cream, 80 g sugar, vanilla pulp, 15 g cornstarch, 2 eggs and 1 tablespoon of lemon juice into the mixing bowl and stir for 20 sec./speed 4.
Fill in cream cheese cream and bake
Fill the cream cheese cream onto the cookie mixture in the jars. Place the jars in an ovenproof dish and pour in water so that the jars are halfway in the water. Bake in a preheated oven at 180 °C top/bottom heat for 30-40 minutes. Let cool completely.
Prepare raspberry puree
Put half of the 250 g raspberries (approx. 125g) with 20 g sugar, 1 teaspoon of lemon zest and 3 tablespoons of lemon juice into the mixing bowl and puree for 20 sec./speed 8. Strain through a sieve if necessary.
Finish dessert
Spread the raspberry puree and the remaining 125 g raspberries and 125 g blueberries on the cooled cheesecakes and serve.
Finished cooking? Great! 🎉
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Created by
Katharina Wagner
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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