Berries cheesecake: sweet, creamy and irresistible with photos and videos to prepare it

The cheesecake with berries is a great classic of homemade desserts, easy to make and ideal for a delicious dessert.

The cheesecake with berries is a truly sensational dessert, which combines the acidity of the fruits with the sweetness of the filling of the cake, a truly formidable combination!

When it comes to this dessert, many possibilities open up, and not only as regards the many ingredients with which we can go to fill the cake, but also as regards the methods of preparation. First of all the choice of ingredients (some use cream, some ricotta, some spreadable cheese or even mascarpone), secondly as regards cooking.

The original New York cake, in fact, includes both a baked and a raw version: today we are going to make a no-bake Philadelphia cheesecake, quick to make, creamy at the right point and excellent for any occasion, but we will also see some suggestions for the baked variant .

Let's start right away and see all the ingredients and the preparation for the cold berry cheesecake with photos, steps and video recipe !

How to make Philadelphia cheesecake with berries

1. Start from the base: melt the butter in a double boiler or in the microwave and in the meantime blend the biscuits.

2. Mix the two ingredients and line the base of a springform pan (covered with parchment paper) creating a compact disc of biscuits at least one centimeter high. Once done, let it rest in the fridge.

3. Let's move on to the filling. Soak the isinglass in cold water for at least 10 minutes.

4. While you wait, whip the cream ( except 4-5 tablespoons ) with an electric whisk.

5. In a second bowl put the spreadable cheese and the icing sugar and mix well with the electric whisk.

6. Carefully combine the whipped cream with the cream cheese without disassembling the former .

7. Drain and squeeze the gelatin well, then put it in a saucepan with the remaining liquid cream and let it melt over low heat.

8. Add the liquid to the cream and cheese mixture, left to cool, and pour all the filling into the cake tin with the layer of biscuits.
9. Let it rest in the fridge for a long time, for at least 3 hours or , if you have the possibility, even for about 6 hours: the colder it is, the better it will be!

10. We just have to move on to the topping: cook the mixed fruits in a saucepan (keeping some aside), adding a teaspoon of lemon juice and sugar. Caramelize the sauce, and once ready, let it cool. Pour it on the surface of the cheesecake and garnish with fresh fruit.

Alternatively, create the sauce immediately after completing the cream steps, and add it to the filling. Mix everything well and pour the cream into the pan and then put it in the fridge. Once very cold, garnish the cake with fresh fruit or use the ones kept aside to make a second sauce to pour over the cheesecake.