Cheese cake with blackberries and blueberries, without cooking and without isinglass. As you may have guessed I really love cheese cake, with a clear preference for those baked in oven. Seen that, though, Let us go to meet the summer and that many you asked, Today I propose a version without cooking, that is definitely fresher, Thanks to the Berry Compote that garnish.
How to make cheese cake without isinglass
In this recipe, They also found VIDEO RECIPE STEP BY STEP on my You Tube Channel, do not use the isinglass, that often is put to stabilize the cake and make it more compact and make it last longer. I preferred not to use it because I wanted a soft cheese cake, creamy and not overly compact. Obviously, failure to use the jelly has a cost: first the dessert must rest in the refrigerator for at least 8 hours to firm up as much as possible.
Secondly, This cheese cake without baking will keep for less time, and so I suggest you consume it within 24 hours. If, instead, you want a cake that you keep in the refrigerator for up to 3 days, then you do have to add the gelatine dissolved in a dose of 6 grams in a little hot cream and then added to the cream cheese before you add the remaining whipped cream (I'll explain in the text of the recipe). You can prepare it with mascarpone, the ricotta or fresh cheese Philadelphia (even light) or robiola.
500 grams of fresh cheese (Philadelphia type or mascarpone or ricotta)
200 ml of cream
100 grams of extra fine granulated sugar or powdered sugar
20 grams of honey
organic vanilla, to taste
Blackberries and blueberries or other berries, to taste
a little lemon juice
2 tablespoons granulated sugar for fruit
fresh mint leaves to decorate the cake
FOR THE BASE OF CHEESECAKE:
150 grams of Digestive type cookies
90 g of melted butter
30 grams of brown sugar or granulated sugar
a pinch of fine salt
For the base of the cheese cake without baking: put in Blender cookies, salt and sugar. Blending and, When you have reduced the cookies into crumbs, Add the melted butter and continue to mix until a homogeneous mixture. Distribute the mixture on the bottom of the Pan, pressing down firmly with your fingertips to shrink as much as possible the biscuit base. Store the tortiera in the refrigerator for at least an hour.
Place in a bowl the cream cheese, sugar, honey and vanilla and work with a spatula until the mixture is smooth and creamy. If you have decided to use FISH GLUE, heat very little cream (2 tablespoons are enough) and dissolve the gelatin already soaked in cold water and wrung: let cool the cream with the gelatin and add to cheese mixture, stirring carefully until it is well blended.
Whip the cream and blend it with the cheese mixture and sugar using a spatula, with a top-down movement so as to incorporate as much air as possible. This will make the lightest cream. Pour mixture of cream and cheese into the Pan, level the surface and refrigerate for at least 8 hours or overnight.
For seal, Sauté the berries with the sugar and lemon juice and cook for 5 minutes or until it is formed a kind of syrup. Set aside and allow to cool completely. Unmold the cake by passing a knife along the edges of the Pan, Garnish with berries, Garnish with a few leaves of mint and serve immediately. Bon appétit!