Light and airy berry cheesecake: the perfect summer treat

Savor the fresh, vibrant flavors of summer with this light and airy Berry Cheesecake Pie. This dessert features layers of soft sponge cake filled with a luscious berry and cream cheese filling. The blend of fresh berries offers a burst of natural sweetness, while the creamy blend of fromage blanc, mascarpone and sour cream provides a creamy texture that contrasts beautifully with the light sponge cake.

Why you will love this recipe: This pie is deliciously refreshing and not too sweet, making it an ideal warm-weather treat. The combination of berries adds a tangy touch that enhances the creamy filling, while the layers of sponge cake keep it light and fluffy. It's a visually appealing dessert, perfect for any summer get-together or special occasion.

Perfect occasion: This Berry Cheesecake Pie is perfect for any summer party, barbecue, or family gathering. It's also a fantastic choice for celebrations like birthdays or anniversaries during the warmer months. Serve it as a sophisticated dessert at your next outdoor event and it's sure to be a hit.

Decorating Tips: For a stunning presentation, garnish the pie with fresh berries before serving. A light dusting of powdered sugar over the berries will add a touch of elegance. You can also create a decorative border with whipped cream around the edges for a more finished look.

Ingredients:

• For the sponge:
  • 4 eggs
  • 150 g) sugar
  • 1 sachet of vanilla sugar
  • 60g flour
  • 60g cornstarch
  • 1 teaspoon of baking powder
• For the berry filling:
  • 10 leaves of gelatin
  • 450 g mixed fruits (blackberries, raspberries, strawberries, blueberries)
  • 230g of sugar
  • 2 sachets of vanilla sugar
  • 500 g of low-fat white cheese
  • 250 g of mascarpone
  • 200 g sour cream
  • 400g of cream
• Additional:
  • Powdered sugar for sprinkling

Instructions:

1. Preheat the oven to 160°C fan-assisted (180°C conventional).
2. Separate the eggs. Whisk the egg whites with the sugar and vanilla sugar until stiff. Gently incorporate the egg yolks.
3. Mix the flour, cornstarch and baking powder, sift into the egg mixture and gently fold in. Line the bottom of a 26 to 28 cm springform pan with baking paper and pour in the batter.
4. Bake for 25-30 minutes, then remove from pan and cut horizontally to form two layers.
5. For the filling, soak the gelatin in cold water. Puree the berries and bring to the boil briefly with the sugar and vanilla sugar. Remove from heat, stir in the pressed gelatin until dissolved.
6. Mix the fromage blanc, mascarpone and sour cream until smooth. Add a small amount to the berry mixture, then mix everything together. Refrigerate for about 20 minutes.
7. Whip the cream to stiff peaks and incorporate it into the red fruit mixture. Fill the bottom layer of the cake in the springform pan with the mixture, cover with the second layer. Refrigerate at least 6 hours or overnight.
8. Sprinkle with powdered sugar before serving.

Enjoy this exquisite light and airy berry cheese tart, a perfect blend of freshness and creamy deliciousness, ideal for your summer dessert table!