Greetings,
Here is the making of unbaked cheesecake with blackberries and cherries dressing, served over a biscuit base.
This video was done by Shavuot holiday sometimes ago (shame on me for delaying it’s publishing), and since it’s Sukkot holiday right now for jewish people, I thought i’d combine the two joys together and whisper unintelligibly random prayers and current holiday prayers.
Ingredients:
Base-
150 g of biscuits finely grounded
100 g butter, melted
Filling:
225 g (1 cup) cheese cream 25%
500 g (2 cups) cheese cream 5% or 9%
80 g (1 packet) instant vanilla pudding
1 teaspoon of vanilla extract
2 containers of sour cream
150 g (3/4 cup) of sugar
Topping:
250 g frozenfresh berries
50 g (1/4 cup) of sugar
60 mL (1/4 cup) of water
Preparation:
1. Base: Line the pan with baking paper. Mix the biscuit crumbs and melted butter to the mixture moist. Tighten the mixture in an even layer at the base pan and refrigerate while preparing the filling.
2. Cheese filling: Beat the cheese and the pudding in the bowl. Add the vanilla extract and mix well. In the mixer bowl, whip the cream with the sugar until the cream is stable. Fold the whipped cream into the cheese mixture, 1/3 of the whipped cream at a time, until you get smooth batter. Pour the mixture over the base, and smooth the surface using a spatula ranked. Cool it in the fridge overnight
3. Frosting: Bring to a boil in a small pot of berries, sugar and water until the mixture is bubbling and the sugar is completely dissolved. Cook for another minute or two and remove from heat. Cool completely. You can grind the mixture (or half of it) in a blender rod or leave it as it is. Pour the icing over the cooled cake.
* Before serving it’s recommended to transfer the cake in the freezer for an hour. The freeze helps to extract its lightweight pan and slide.
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