How to make Mixed Berry Cheesecake -
Delicious chesse cake flavoured with berries.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crust (क्रस्ट ), Digestive biscuits (डायजेस्टिव बिस्किट )
Cuisine : Greek
Course : Desserts
For more recipes related to Mixed Berry Cheesecake checkout Chocolate Truffle Cake-SK Khazana, Banoffee Pie . You can also find more Desserts recipes like Hot Sizzling Icecream Chanadal Halwa Fruit Cocktail Custard-Cook Smart Cherry Chocolate Mousse
Mixed Berry Cheesecake Recipe Card
Greek cooking has an incredibly rich and diverse array of foods and beverages that are a result of literally thousands of years of living, cooking, and eating. Each Greek meal is fresh and inviting, and takes you on a journey through Greece's history.
The cooking methods and basic ingredients have changed little over time. Even the names of certain dishes remain the same. Bread, olives and olive oil, and wine have been the backbone of the Greek diet for many centuries, just as they do today.
Prep Time : 26-30 minutes
Cook time : 3.30-4 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mixed Berry Cheesecake Recipe
Crust
Digestive biscuits 8-10
Margarine 1 tablespoon
FOR FILLING
Fresh strawberries 12 medium
Gooseberries 10 medium
Blueberries 20-25
Paneer (cottage cheese) 1 1/2 cups
Skimmed milk yogurt 1 1/2 cups
Sugar powdered 1/2 cup
Carrageenan (vegetarian gelatin) 15 grams
Skimmed milk 1 cup
Cornflour/ corn starch 1 tablespoon
Lemon rind of 1 lemon
Vanilla essence 1 teaspoon
Topping
Fresh strawberries 6-8 medium
Strawberry jelly 1 tablespoon
Method
Step 1
Crush biscuits to a coarse powder. Melt margarine. Combine melted margarine with the crushed biscuits. Line a six-inch spring form pan with butter paper. Press mixture evenly over bottom of the prepared pan. Set aside. Soak the carregnan in a quarter cup of water. Heat it lightly on a double boiler to dissolve and keep warm. Hull strawberries, gooseberries and roughly chop. Dissolve cornstarch in two tablespoons of milk and add it to the rest of the milk.
Step 2
Heat it on low heat till it thickens. Take off heat and cool it to room temperature. Hang yogurt in a muslin cloth for about half an hour. Place cottage cheese and hung yogurt in food processor or blender. Process until smooth. Add remaining filling ingredients (except blueberries). Process just until blended, scraping sides of bowl frequently. Mix in blueberries. Pour filling into the prepared pan. Cover and chill for at least two hours or until set. Meanwhile hull and slice strawberries.
Step 3
Dissolve strawberry or lemon jelly in quarter cup water, bring it to a boil and cool. Decorate the top of the chilled cheesecake with strawberries and brush liberally with the prepared jelly. Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve immediately.
Nutrition Info
Calories : 1594 Kcal
Carbohydrates : 185.6 gm
Protein : 59.8 gm
Fat : 68.1 gm
Other : Iron- 13.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
