The mixed berry cheesecake is a fresh and delicious no-bake dessert made with a biscuit base, a creamy cheese and a delicate mixed berry topping. Perfect for a special occasion, a party or an anniversary, it is very impressive but simple to make.
You can also prepare it in advance and enjoy it in all its goodness several hours later; in this way you will give the various layers time to settle. Served at the end of a meal, or at the end of an important dinner, it will conquer even the most demanding guest.
The crumb base is made with the classic dry cookies, blended and mixed with melted butter, while the filling is based on mascarpone, spreadable cheese and fresh cream, for a final result with a creamy texture. The berry topping, with which the surface is finely garnished, will give the sweet freshness and a pleasant sour note.
If you like, you can garnish your cheesecake with mint leaves and chocolate chips.
The base can also be made with chocolate shortbread biscuits, while the filling with ricotta or Greek yogurt instead of mascarpone, for a lighter final result.
If you prefer, you can blend a part of the fruits, sift the cream and add it to the cream cheese.
For the topping, you can add strawberries, wild strawberries, but also cherries and sour cherries, or replace the berries with other fruit of your choice, also according to the season.
The cheesecake with berries can be stored in the refrigerator, in a special airtight container, for 2-3 days; you can freeze it for 1 month.
Break up the dry cookies and collect them in a kitchen mixer (1).
Use digestive biscuits, or even the one you prefer (2).
Blend until you get a floury mixture (3).
Melt the butter (4).
Add it to the biscuit mixture (5).
Also add the honey (6) and blend for a few more moments.
Line a 20-22 cm diameter springform pan with a sheet of parchment paper (7).
Pour the biscuit mixture (8).
Level well with the back of a spoon (9). Transfer to the refrigerator for at least 30 minutes.
Pour the cold cream from the refrigerator into a large container (10).
Using the electric whisk, whip the cream until stiff (11).
In a bowl, mix the mascarpone and the spreadable cheese with a spatula (12).
Add the powdered sugar (13).
Operate the electric whisk and work the mixture to mix everything (14).
Arrange the jelly in a small bowl (15).
Add cold water and let it soak for 10 minutes (16).
Gently incorporate the whipped cream (17), leaving aside a spoon to heat for the jelly.
Mix the mixture well with movements from the bottom up (18).
Just heat the cream kept aside and melt the jelly in it, squeezed; mix well and let cool (19).
When the two mixtures have more or less the same temperature, add the jelly to the cream (20).
Spread the cream on the biscuit base, level and put back in the refrigerator for at least 3 hours (21).
When it's time to decorate, wash and dry the berries well (22).
Cook them for 1-2 minutes in a pan with a tablespoon of sugar (23) and the grated lemon zest. Let it cool and pour the compote over the cheesecake.
Store the cheesecake in the refrigerator until ready to serve (24).