Cheesecake Italiana ai Mirtilli e Lamponi

I had never made a cheesecake before this past March, and my boyfriend’s favorite cake is indeed the cheesecake. And he is American. So, he definitely knows more than I do about cheesecake. I did not want to make things too complicated, but I wanted to give him a cheesecake, so I decided to bake an Italian one!

Here are the ingredients

– 550g Philadelphia cheese
– 180-200g whipping cream 
– 180g icing sugar
– 2 whole eggs
= 200 – 250g fresh or frozen blueberries and raspberries (frozen fruit does not lose its nutritional properties and they are usually cheaper).
– 1 vanilla bean
– zest of 1/2 lemon (better if organic)
– cane sugar as needed
– gram cookies
– 100g  unsalted butter
– baking pan (those you can open, 24 – 26 cm of diameter)

Procedure

Preheat the oven at 160C.

Place the fruit in a deep bowl with about 2 – 3 table spoon of cane sugar and some of the lemon juice, depending on how sweet you want it to be. This way, the berries will create juice you will add later on in the cheesecake. Mix everything, cover the bowl with plastic wrap, and let it sit for about 1 hour. Butter the bottom and the edges of the baking pan and cover with parchment paper; the butter will help to make it stick.

Melt the butter in the microwave and crumble the cookies in a food processor. Add the butter and mix it all together. Once evenly mixed, transfer on the baking pan to form the base of the cheesecake’ it should be about 1cm thick. Place in the fridge for about 30 min.

Separate the juice from the berries and save it in a bowl. In a large bowl combine the Philadelphia, the rest of the lemon juice, the vanilla bean, the lemon zest, and the eggs. Combine everything until it’s smooth and add the icing sugar. You can use a mixer to be faster and have a smoother mix. Whip the cream and add it to the mix. Add the filtered berry juice and continue to mix.

Once done, place the mix into the baking pan and bake for about an hour. The cooking time may vary from oven to oven, so I suggest checking the cake every 30 min. I took mine out when the surface was “golden” (not brown). Let it cool. In the meantime, take the berries, put them in a pan and let them reduce on medium fire. Adjust the taste with sugar if they turned out to be too sour. Once the cake and the berries are cool, top the cake with the berries….and enjoy!

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This entry was published on April 10, 2013 at 19:44 and is filed under Dolci, Vegetariano. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Cheesecake Italiana ai Mirtilli e Lamponi

  1. Pingback: Cheesecake Jar Cupcaketini | Cupcakepedia

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