As you might guess from this picture, this cheesecake was born as a birthday cake for a dear friend of mine who asked me this dessert months ago, after my first failed attempt to make this kind of cheesecake … it was very good but, let's say, a bit unstable.

So I went back to work, and this time it came with a perfect texture: it was soft, sweet (but not too much) and delicate.

In addition, I found myself the makings of a pretty pink cake, perfect to dedicate to a very important cause: let's remember, report and support it. In fact, October is the breast cancer awareness' month, so let's read, remember, support and share it. We're aware of the risk, don't underestimate it, and let's do everything we can to prevent it.




Ingredients (for a 24 cm cheesecake)

For the crust

* 250 g cookies

* 100 g unsalted butter, melted

For the cream

* 500 g cream cheese

* 110 g powdered sugar

* 250 ml whipping cream

* 300 g frozen fruits of the forest (let them defrost at room temperature)

* 2 gelatin sheets (isinglass)

* some milk

For the compote

* 150 g frozen fruits of the forest (let them defrost at room temperature)

* 75 g sugar


I took the inspiration for my cheesecake from these verrines made by Juls, but then I turned them in a cake, changing something here and there.

Let's begin from the crust: first of all line a 24 cm spring form pan with parchment paper, making sure to tuck the excess paper under the pan (so it will be easier to slide the cake on a serving dish) and close the cake ring (so the parchment paper will be stapled). Crush the cookies and then mix them with melted butter, until you have a smooth mixture, then cover the bottom of your pan with the cookie crust. Bake in a 356° F (180° C) oven for ten minutes, then take it out of the oven and let it cool completely.

Blend 250 g of fruits of the forest until you have a puree. I left it like that, but you can pass it through a sieve, if you prefer a smooth, seedless cream.
Whip cream cheese with icing sugar and mix in the fruit puree.

Soak the gelatin in cold water for 10 minutes.

Meanwhile, whip the cream and then mix it to the other cream (cream cheese/fruits of the forest) mixing from the bottom up. Then, add 50 g of whole fruits of the forest (of course, if you don't like the idea, you can blend all the berries in the initial puree).

Heat up some milk (about one inch) in a small saucepan; when it's hot, turn off the heat, squeeze the gelatin and put it in the pan to melt. Add the dissolved gelatin to the cream and mix it well (be careful: don't deflate it).

Then cover the crust (already cold) with the cheese mixture and put the cake the fridge for at least 6 hours, but preferably overnight (I prepared the cake the day before, and it was perfect).

Make the compote like a jam: in a saucepan cook the berries with sugar until you have a jam (it won't take long, about twenty minutes), then leave it to cool down until the cake decoration (1 to 2 hours before serving): you just have to spread the compote on the the cold and solidified cheesecake.

Last but non least, I melted some dark chocolate in a baine-marie, I spread it a M shape (the birthday girl's initial) and fan shape, I put them in the freezer a few minutes to solidify and I then used them to garnish the cake. It's untempered chocolate, so it melts very easily: for example, one of my fans "died" before the party.

One last tiny thing … I entered the selection for Sogno Vita Nova: will you vote for me here (by clicking on the blue button "vota blogger")? And if you want .. spread the word!

You can vote once a day! Thank you!

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