Kitchen appliances and utensils: a stove or a frying top, 2 deep containers, a blender, a mixer, a tablespoon, a deep bowl, a teaspoon, a ring from a baking dish with a diameter of 24 cm, a serving dish for cakes, a knife, a spatula, a liter pan, a sieve, a dessert plate.
Ingredients
| Shortbread | 400 g |
| Butter | 150 g |
| Mascarpone cheese | 600 g |
| Cream 30-35% | 400 ml |
| Powdered sugar | 150 g |
| Water | 200 ml |
| Milk | 100 ml |
| Gelatin | 40 g |
| Vanilla | 1-2 g |
| Fresh or Frozen Berries | 350 g |
| Granulated sugar | 4 tbsp. l |
Step cooking
Sand base
- We place 400 g of shortbread cookies in a blender and grind it into the smallest crumb.
- Melt 150 g butter in a water bath. Pour the crushed cookies into a deep container, add melted butter to it and mix with a tablespoon until you get a mixture that looks like wet sand.
- We put a ring from a mold with a diameter of 24 cm on a serving dish, pour crumbs into it, level it and compact it tightly. We place the dish with a rammed base in the refrigerator for the preparation of the souffle.
Souffle
- Pour 25 g of gelatin with 100 ml of cold water, mix with a teaspoon and leave the gelatin to swell.
- We place in a deep container 600 g of mascarpone cheese at room temperature, add 150 g of powdered sugar, 1-2 g of vanilla and beat with a mixer for 1-2 minutes.
- Pour in parts of 400 ml of cream 30-35% of the room temperature in 3-4 doses, without stopping whipping our mass until it becomes homogeneous and airy.
- We heat 100 ml of milk, add gelatin which has been swollen by this time, and carefully mix with a teaspoon until a homogeneous mass without lumps is obtained. Pour the resulting gelatin mixture in a thin stream in a souffle, without stopping whipping everything with a mixer until you get a mass that resembles sour cream in density.
- We take out the dish with a sand base from the refrigerator, pour the souffle onto it and level it with a spatula, then gently shake it several times to make it more even on the base, and send it to the refrigerator for 3 hours.
Jelly
- We take 15 g of gelatin, place it in a deep bowl, pour 100 ml of cold water, mix well until smooth and leave to swell.
- In a liter pan we place 350 g of fresh or thawed berries, we fall asleep 4 tbsp. l sugar, mix with a tablespoon and put on medium heat
- When the mass has begun to boil, leave it to cook over low heat for about 20 minutes, stirring occasionally.
- Grind the berry mass to a puree condition using a blender.
- Wipe the puree obtained from the berries through a sieve to remove bones and other elements from it.
- Add the already swollen gelatin to the warm puree and mix thoroughly until smooth. We cool the resulting berry mixture, take out our cheesecake, pour the berry-gelatin mass on it, level it and put the cake back in the refrigerator for 5-6 hours.
- After 5-6 hours, we take out the cheesecake, hold the knife along the edge of the form, separating the frozen layers from the metal circle, and remove the ring. Cut the cheesecake into portions, put on a dessert plate and serve.
Important!To make it easier to separate the finished cheesecake from the walls of the form, it is better to use a hot knife for this.They can also cut the cake into portioned pieces, then the cut will be beautiful and neat.
Video recipe
Those who have not figured out how to lay soufflé on the base, or how to cook and grind berry puree through a sieve, should watch a video recipe.
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