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Classic mascarpone cheesecake with succulent berry filling: a creamy delight with a fruity twist

Classic mascarpone cheesecake with succulent berry filling: a creamy delight with a fruity twist

Embark on a delicious culinary journey with this classic mascarpone cheesecake, featuring a velvety topping of mascarpone cheese and whipped cream on a crisp cookie crust. This no-bake cheesecake is sweetened with powdered sugar and enriched with condensed milk for a luxuriously creamy texture. replaces the word nice with emptypped with a vibrant berry compote thickened with cornstarch, this dessert offers the perfect balance of tart and sweet flavors, making it a refreshing and indulgent treat.

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Why you'll love it:
The combination of creamy mascarpone and light, airy whipped cream creates a filling that is both rich and fluffy, providing a melt-in-the-mouth experience that's hard to resist. The berry filling, with its bright, tangy flavors, complements the creamy base wonderfully, adding a delicious burst of freshness. This cheesecake is not only delicious but also visually appealing, making it a perfect centerpiece for any culinary occasion.

Perfect occasion:
This cheesecake is ideal for special celebrations like birthdays, anniversaries, or holiday get-togethers. It's also perfect for a summer picnic or as an elegant dessert at brunch. Whether it's a formal event or a casual get-together, this cheesecake is sure to impress and satisfy your guests.

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Decorating Tips:
replaces the word nice with emptyp the cheesecake with whole fresh berries for a burst of color and texture. A mint leaf or two can add a pop of green, enhancing the visual appeal. If you prefer a brighter topping, brush the berries with a little apricot jam or honey after arranging them on the cheesecake.

Ingredients:

  • For the dough:
    • 120 g melted butter
    • 200 g crushed biscuits
  • For the filling:
    • 250 g of mascarpone
    • 300 g whipped cream
    • 60g powdered sugar
    • 4 tablespoons of condensed milk
  • For garnish :
    • 300 g berries (such as raspberries, blueberries or strawberries)
    • 70g of sugar
    • 2 tablespoons cornstarch

Instructions:

  1. Prepare the crust: Mix the crushed cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 20 cm (8 inch) springform pan to form the crust. Refrigerate while you prepare the filling.
  2. Prepare the filling: In a large bowl, whisk the mascarpone with the powdered sugar until smooth. In another bowl, whip the whipped cream until stiff peaks form. Gently fold the whipped cream and condensed milk into the mascarpone mixture until well combined. Pour this creamy filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.
  3. Prepare the filling: In a saucepan, mix the berries with the sugar. If desired, sift to remove seeds before cooking. Add the cornstarch and cook over medium heat, stirring constantly, until the mixture thickens. Let the berry compote cool completely.
  4. Assemble the cheesecake: Once the filling has set and the berry compote has cooled, spread the filling evenly over the cheesecake.
  5. Coldness: Refrigerate the cheesecake for an additional 2 hours to allow the flavors to meld.

Enjoy this classic mascarpone cheesecake, a creamy, dreamy dessert topped with lush berry compote, perfect for any occasion where you want to impress and treat yourself!

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