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Delicious fruit cheesecake with a chocolate biscuit base: a versatile treat baked without a bain-marie

Delicious fruit cheesecake with a chocolate biscuit base: a versatile treat baked without a bain-marie

This fruit cheesecake transcends the ordinary with its rich chocolate cookie base, covered in a smooth, creamy cheese filling and crowned with a delicious fruit compote. Without the need for a double boiler, this recipe simplifies the cheesecake-making process while still providing an incredibly dense and satisfying dessert. The versatile fruit topping allows it to be customized with cherries, berries or mixed berries, making it adaptable to any season or personal taste.

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Why you'll love it: This cheesecake is a perfect blend of textures and flavors, from the crunchy, buttery base to the soft, rich cheese layer, topped with a sweet and slightly tangy fruit compote. It's an all-in-one dessert that offers the comforting taste of a traditional cheesecake with the delicious twist of your favorite fruits. The recipe's flexibility in fruit selection means you can enjoy this cheesecake all year round with seasonal fruit for a fresh, appropriate treat every time.

Perfect occasion: Perfect for family gatherings, holiday parties, or as a sophisticated dessert at dinner parties, this fruit cheesecake is sure to impress. It's also perfect for weekend baking projects when you want to treat yourself and your loved ones to something special. Its elegant presentation makes it ideal for festive occasions or as a delicious end to a formal meal.

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Decorating Tips: Improve the appearance of the cheesecake by arranging some of the reserved fruit compote on top in an artistic pattern. Consider adding a drizzle of melted chocolate or a sprinkle of powdered sugar to enhance the visual appeal. Garnishing with fresh mint leaves or edible flowers can also add a touch of color and sophistication.

Ingredients:

  • For the base:
    • 200 g crushed chocolate biscuits
    • 80 g melted butter
    • Optional: 1 teaspoon gingerbread spice
  • For the cheese filling:
    • 1 kg of ground fresh cheese (low-fat)
    • 500 g of mascarpone
    • 4 medium eggs
    • 100 g of sugar (e.g. cane sugar)
    • 3 rounded tablespoons of potato starch
    • The zest of an orange
  • For the fruit layer:
    • 300 g frozen cherries (or other fruits such as berries, mixed berries)
    • Juice of an orange
    • 100 ml of water
    • A pinch of cinnamon
    • 3 tablespoons of cane sugar
    • 2 teaspoons of potato starch mixed with 60 ml of cold water
  1. Preheat your oven to 160°C (320°F). Line a 21×26 cm rectangular mold or a 26 cm diameter springform mold with baking paper.
  2. For the base, combine crushed chocolate cookies with melted butter and optional gingerbread spices. Press firmly into prepared pan and refrigerate for 10 minutes to set.
  3. Soften the raisins in hot water or tea, then drain them. Optionally, soak yourself in tea with a hint of rum. Finely chop the chocolate.
  4. For the cheese filling, mix cream cheese, mascarpone, sugar, eggs, potato starch and orange zest until smooth.
  5. For the fruit layer, warm the fruit with orange juice, water, cinnamon and sugar. Once thawed, stir in the potato starch mixture and heat until it thickens into a compote. Cool completely.
  6. Spread half of the cheese filling on the bottom, add a layer of 5 to 6 tablespoons of the poppy seed filling or some of the fruit compote, then top with the remaining cheese filling.
  7. Decorate with a few tablespoons of fruit compote. Bake for 1 hour and 20 minutes, then turn off the oven and let the cheesecake sit inside for 15 minutes. Cool completely and refrigerate overnight.

Enjoy this exquisite fruit cheesecake that combines the luxury of creamy cheese, the richness of chocolate and the zest of fresh fruit for a truly memorable dessert experience!

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