Fresh Mulberry, a fruit that is often found Sunday now looms. With a sour taste, jam, cake, cheesecake adds a nice taste to the Mulberry if you wish to clean up and you can throw it in the freezer in the season. Then you can take it out and use it when you want.
Mulberry I think, especially ice-cream and lemon desserts are very good accompanying flavor. So, this recipe, minus all the desserts I’d recommend to those who love.
1,5 Bitter Biscuits packet
2 coat the back of the package of cheese (400gr.)
1 box of milk cream (200 ml)
2 eggs (at room temperature)
1 lemon peel (finely grated)
1 cup fresh or frozen black mulberry
1. First base for biscuits (when the robot (if any) crumble
make. Melt the butter and allow to cool to room temperature. Afterwards into powder
add the cold butter to the biscuit here. The mixture obtained,
lay wax paper in Twenty five
cm wide cuffed cake by pressing in a mold
remove and place in the refrigerator.
2. Cheese the cheese out of the fridge about an hour ago
remove the. To ensure that the water is filtered on paper kitchen towels
release. Filtered water, which is their cheese cheese,cream, sugar, and a mixer
with the help of beat. Then, respectively, egg, lemon peel, lemon juice, flour, and
add the corn starch and stir. This mixture in the prepared pans in advance
pour over the prepared biscuit base. Heat resistant fill and leave the container in a dish of water on the base of the oven (this will allow the evaporated water to get damp over time the inside of your oven will prevent it from cracking and cheesecake). Preheat the oven to 160 degrees
bake in the oven for 50-60 minutes. Leave to cool. Your baked cheesecake 1
keep it in the fridge the night (of course if you could be patient :)).
3. The next day morning, Mulberry, and cook until sugar is dissolved.
In a separate bowl mix water and corn starch. Starchy mixture slowly melting
pour into the cranberry sauce. Cook this mixture over low heat 2 minutes,
and leave to cool. After it cools in the refrigerator cheesecake
pour over. In this way, refrigerate for about 5-6 hours (Hard
but it is:)). A coffee and cheesecake then your taste with your friends
The cheesecake batter uses a combination of ricotta, yoghurt, as well as some quark. It’s really creamy, but not as heavy as when made with cream cheese. I think it would also look very pretty with raspberries, but I guess this has to wait until next year.
Blackberry Ricotta Cheesecake
– makes one 22 cm (8.5-inch) round cake –
100 g ladyfingers
100 g amarettini
100 g butter
1/2 organic lemon, zest and juice
250 g ricotta
100 g quark (fromage blanc)
300 g yoghurt (10% fat)
70 g sugar
1 tsp. pure vanilla extract
2 tbsp. corn starch
1 pinch of salt
400 g blackberries
3-4 tbsp. maple syrup
Preheat oven to 200°C (400°F).
For the filling whisk together the ricotta, quark and yoghurt until creamy. Add the sugar, vanilla extract, lemon juice and zest, and the cornstarch. Whisk until everything is combined. Separate the eggs and whisk in the yolks, one at a time.
In a separate bowl beat the egg whites with the salt until stiff peaks form. Carefully fold into the cheesecake batter. Fill the batter on top of the crust into the prepared pan. Bake for about 45 minutes. Let cool in the form completely for a few hours or overnight.
Transfer the cooled cake on a serving platter. Arrange the blackberries on top of the cake. Before serving drizzle with maple syrup and dust with some powdered sugar.
Enjoy and Guten Appetit!