8 servings; 30 min preparation; 8 hours waiting time
This cheesecake is so fresh and full of flavour that you will ask for one more piece. If you like very sweet desserts, you might adjust the amount of sugar in this one or add some sugar in the crust. I like my desserts a little less sweet than normal. I personally prefer to celebrate the taste of the fresh fruit, instead of hiding it behind a layer of sugar. This dessert is not only delicious, but it also looks great. It will indulge all your senses.
- 200 g digestive biscuits
- 100 g unsalted butter
- 500 g mascarpone
- 250 g cream
- 75 g granulated sugar
- 20 ml vanilla extract
- 3 sheets of leaf gelatine
- zest of 1 lemon
- 250 g fresh berries (I used a mix of blue-, rasp- and blackberries)
- mint leaves (optional)
Crush the biscuits in a food processor until you get a sandy texture. If you don’t have a food processor, a plastic bag and a rolling-pin will do the job. Melt the butter in a small sauce pan on the stove. Don’t let the butter too long, because it can burn easily. When it smelts, add it to the crushed biscuits. Add 1/3 of the lemon zest to the mixture. Cut a round piece of baking paper and put it on the bottom of a spring form (this will help you remove and cut the cheesecake when it’s ready). I used a 23 cm/9 inch spring form for this recipe. Cover the bottom with the butter/biscuit mixture and press well. You can use the bottom of a glass to make it even. Put the spring form with the crust in fridge until you prepare the rest.
Put the gelatine sheets in cold water and leave it for 5 min. When the gelatine is soft enough, transfer it in a sauce pan and add 3 tbsp water. Put it on the stove until it dissolves. Leave it on the site to cool down.
Whip the cream with 25 g of sugar and put aside. Put the mascarpone in a food processor and add the rest of the sugar, the vanilla extract and 2/3 lemon zest. Mix well. Add the whipped cream and the dissolved gelatine and mix again. Transfer the mixture to a bowl and mix the berries using a spatula (leave some berries aside for decoration). Pour the mixture in the spring form on top of the crust.
Leave the cheesecake in the fridge overnight. Before serving put some berries on top. Decorate with a mint leaves. Enjoy!