Luxurious Berry Cheesecake with Cookie Crumble replaces the word nice with emptypping: A Decadent Dessert Masterpiece

Luxurious Berry Cheesecake with Cookie Crumble replaces the word nice with emptypping: A Decadent Dessert Masterpiece

This delicious cheesecake is bursting with rich flavors and textures, with a creamy blend of fromage blanc and mascarpone, and sprinkled with shards of blueberries and strawberries. replaces the word nice with emptypped with a golden layer of finely ground biscuits, this cheesecake is a visually stunning and deliciously indulgent dessert.


Why you'll love it:

The combination of smooth, rich cheese with the tangy sweetness of the berries and crunchy biscuit topping creates a symphony of flavors and textures in every bite. This cheesecake is not only a delight to eat but also a joy to present, making it the perfect centerpiece for any occasion.

Perfect occasion:

Ideal for celebrations like birthdays, anniversaries or any festive gathering requiring a special dessert. It's also perfect for holiday parties or as a luxurious treat to enjoy with family and friends over a weekend.

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Decorating Tips:

Before serving, dust the cheesecake with powdered sugar for a snowy, elegant finish. Garnish with fresh berries and mint leaves to add color and freshness, enhance visual appeal and deliver a burst of natural flavor.


  • 500 grams of low-fat cottage cheese (5% fat)
  • 250 grams of mascarpone
  • 2 cups sour cream (15% fat)
  • 300 grams of white sugar (about 1 and a half cups)
  • 6 eggs
  • 300 grams of frozen blueberries
  • 200 grams of diced strawberries
  • 3/4 cup flour
  • 1/4 cup tapioca flour
  • 100 grams of finely ground biscuits
  1. Preheat the oven to 130 degrees Celsius (266 degrees Fahrenheit). Prepare a 22 to 24 cm round or heart-shaped mold by greasing it and lining it with baking paper. Place a pan of water in the bottom of the oven to create humidity.
  2. In a large bowl, combine the sour cream, fromage blanc, mascarpone and sugar. Beat until the sugar is dissolved.
  3. Add the eggs one by one, continuing to beat until well incorporated.
  4. Sift in the flour and tapioca flour, mixing until there are no lumps.
  5. Gently incorporate the blueberries and strawberries.
  6. Pour the mixture into the prepared pan, smoothing the top. Sprinkle ground cookies evenly over surface.
  7. Bake for 2 hours at 130 degrees Celsius. Turn off the oven and leave the cheesecake in for another 30 minutes.
  8. Remove from oven and let cool to room temperature. Refrigerate overnight.
  9. Before serving, unmold, sprinkle with icing sugar and enjoy!
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