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Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Using a handheld electric whisk, in a large bowl, beat the cream cheese, mascarpone, double cream, remaining sugar and lemon zest until very stiff.
To get started with this recipe, we must first prepare a few ingredients. You can have double berry cheesecake (raspberry+blueberry) using 33 ingredients and 13 steps. Here is how you can achieve it.
Composition needed to make Double berry cheesecake (raspberry+blueberry):
- Raspberry Puree
- 60 gm Raspberry
- 10 gm Sugar
- 1/2 tsp Lemon juice
- 60 gm Blueberry
- 10 gm Sugar
- 1/2 tsp Lemon juice
- Biscuit crust
- 200 gm Biscuits (digestive/Marie)
- 4 tbsp Butter
- Cheesecake
- 200 gm Cream cheese
- 40 gm Sugar
- 50 gm Yoghurt (non sugar)
- 200 ml Heavy cream/ whipping cream
- 30 gm Milk
- 5 gm Gelatin
- 1/2 tsp Lemon juice
- Raspberry Jelly
- 13 gm Water
- 1 gm Gelatin
- 25 gm Raspberry puree
- Blueberry Jelly
- 13 gm Water
- 1 gm Gelatin
- 25 gm Blueberry puree
- Accessories
- Springform pan
- Parchment paper
- Brush
- Clingfilm
- Aluminium foil
- Butter for grease
Here's what you need: plain biscuit, butter, cream cheese, double cream, white chocolate, vanilla extract, strawberry, raspberry, blueberry No-bake Chocolate and Berry Cheesecake Recipe by Tasty Opens in a new window Opens an external site in a new window Opens an external site Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes to life through. Remove from oven; run knife around side of pan to loosen.
Instructions to make Double berry cheesecake (raspberry+blueberry):
- Measure the exact quantities of berries, sugar and lemon juice to make berries puree.
- In a sauce pan add raspberry and sugar. When sugar starts to melt then add lemon juice. Mix well, cook for 3 minutes. Transfer to a bowl and blend with hand blender to make smooth puree(if you want to strain it you can). Similarly make blueberry puree. Set them aside.
- Make ready the pan. Line with parchment paper and grease with butter.
- In a chopper add biscuits and chop well. Then add melted butter and mix well. Make a good layer of mixture in the pan to make crust layer.
- To make partition, use an aluminium foil barrier by folding it to make thick and stiff. Keep in refrigerator for 20 minutes to set crust.
- In a bowl add cream cheese and sugar and mix well meanwhile add gelatin to cold milk and let it bloom. When it gets bloom then warm it gently to get it dissolved. In cream mixture add yoghurt, mix then add whipping cream (chilled). Beat gently to get smooth and somehow fluffy mixture.
- Add gelatin mixture and lemon juice and mix well. Cream cheese mixture is ready. Separate 260 gm of mixture out and keep in refrigerator. Divide leftover mixture in equal parts (about 130 gm).
- To one bowl add 30 gm raspberry puree and to other add 30 gm blueberry puree. Mix gently and pour into pan with care. Make smooth layers. Keep in refrigerator for 30 minutes to set layers.
- To make raspberry jelly, mix 1 gm gelatin with 13 gm cold water and let it bloom. After blooming, heat it to get dissolved. Add dissolved gelatin to 25 gm of raspberry puree and mix well to make raspberry jelly. Similarly make blueberry jelly. When cream cheese layers get set then pour jelly mixture over respective layers.Keep in refrigerator for about 1 hour to get set the jelly.
- After 1 hour remove aluminium foil gently. Apply cream cheese (260 gm) over jelly layers and make smooth surface.
- Cover with clingfilm and keep in fridge for 4 hours or overnight.
- Detach the edges with a knife carefully and take cake out from pan. Decorate raspberry part with raspberries and blueberry part with blueberries.
- Decorate as you like and enjoy this dual berry cheesecake.
Spread the cheesecake filling to the bottom of the crust. Next, add the sweetened berries over the cheesecake layer. Classic cheesecake topped with four type of berries - blueberry, strawberry, blackberry, and raspberry. If these berries are not available, feel free to use and combine any fresh or frozen berries for the sauce. If you're looking for a simple yet indulgent dessert, this classic vanilla cheesecake with rustic mixed berry sauce is for you.
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