Cheesecake with red berries

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 12
  • 80 g Butter
  • 40 g tender oats
  • 150 g Butter biscuits
  • 3 sheets Gelatine
  • 1 Organic Lemon
  • 1 Vanilla pod
  • 400 g Double cream cream cheese
  • 80 g Sugar
  • 150 g Whipped cream
  • 150 g red currants
  • 350 g Raspberries
  • 7-10 Tbsp Oil

Directions

  1. 1

    Melt butter in a pot. Roast oat flakes without fat in a pan. Crush the biscuits in the universal chopper. Mix cookie crumbs, butter and oat flakes. Coat the bottom of a springform pan (24 cm Ø) with oil and press the crumb mass onto it.

  2. 2

    Cool the mould.

  3. 3

    Soak gelatine in cold water. Wash the lemon hot and grate half of the peel thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the vanilla pod open lengthwise and scrape out the pulp.

  4. 4

    Mix vanilla pulp, cream cheese, sugar, lemon juice and lemon rind. Melt pressed out gelatine in a small pot, stir in 2 tablespoons of cream cheese cream and stir into the remaining cream. Whip cream until stiff and fold into the cream cheese mixture.

  5. 5

    Wash the currants, drain and pluck them from the panicles. Sort the raspberries. Fold 300 g raspberries and 100 g currants into the cream and spread on the biscuit bases. Chill the cake for about 4 hours.

  6. 6

    Remove the cheesecake from the mould and decorate with remaining berries.

Nutrition Facts

KCAL
280 kcal
CARBS
22 g
FATS
19 g
PROTEINS
5 g