Ingrediente pentru baza:

·   220 grame biscuiti digestivi;

·   90 grame unt topit;

·       1 praf de sare.

Ingrediente pentru crema:

·       600 grame crema de branza grasa;

·       100 grame mascarpone;

·       120 grame smantana fermentata grasa, minimum 20% grasime;

·       240 mL smantana pentru frisca, minimum 30% grasime, foarte rece;

·       110 grame zahar pudra;

·       1 esenta de vanilie;

·       coaja rasa o lamaie;

·       2 lingurite suc de lamaie;

·   10 grame gelatina pudra;

·   40 mL apa rece;

·       1 praf de sare.

Ingrediente pentru sosul de fructe:

·   300 grame fructe de padure congelate;

·       50 grame zahar;

·       2 lingurite suc de lamaie;

·   2 lingurite amidon;

·   2 linguri apa rece.

Timp de preparare: 40 minute

Portii: 8

Mod de preparare:

Tapeteaza baza unei forme rotunde cu inel detasabil, cu diametrul de 18-20 cm, cu hartie de copt. Marunteste biscuitii foarte fin, pana cand capata textura nisipului. Adauga untul topit si praful de sare, apoi amesteca bine pana cand toti biscuitii sunt acoperiti uniform. Pune compozitia in forma si preseaz-o foarte bine cu fundul unui pahar, astfel incat baza sa fie compacta si uniforma. Introdu forma in frigider pentru aproximativ 30 de minute.

Pune cei 40 mL de apa rece intr-un bol mic si presara gelatina uniform deasupra. Lasa gelatina sa se hidrateze timp de 10 minute. Dupa hidratare, incalzeste-o foarte usor la bain-marie pana cand devine complet lichida.

Pune intr-un bol mare crema de branza, mascarponele si smantana fermentata. Adauga zaharul pudra, extractul de vanilie, pasta de vanilie, coaja rasa de lamaie, sucul de lamaie si praful de sare. Amesteca la viteza mica sau cu un tel, doar pana cand compozitia devine omogena. Adauga 3 linguri din crema de branza peste gelatina lichida si amesteca foarte bine. Toarna apoi amestecul cu gelatina peste restul cremei si omogenizeaza imediat.

Pune smantana pentru frisca foarte rece intr-un bol curat si mixeaz-o pana cand frisca este aerata, dar nu foarte tare. Adauga o treime din frisca peste crema de branza si amesteca usor. Incorporeaza restul de frisca in doua transe, folosind o spatula si miscari de jos in sus.

Scoate baza de biscuiti din frigider si toarna crema deasupra. Niveleaza suprafata cu o spatula. Acopera forma fara ca folia sa atinga crema si pune cheesecake-ul la frigider pentru minimum 6 ore (recomandat peste noapte).

Pentru sos, pune fructele de padure, zaharul si sucul de lamaie intr-o oala. Fierbe la foc mediu timp de aproximativ 5 minute, amestecand periodic. Amesteca amidonul cu cele 2 linguri de apa rece, apoi toarna-l peste fructe. Mai fierbe sosul timp de 1 minut, pana cand se ingroasa usor. Lasa-l sa se raceasca complet, apoi pastreaza-l intr-un recipient inchis la frigider. Inainte de servire, adauga sosul rece de fructe deasupra sau serveste-l separat.

Bon appetit!

Ingredients for the base:

• 220 grams digestive biscuits;

• 90 grams melted butter;

• 1 pinch of salt.

Ingredients for the filling:

• 600 grams full-fat cream cheese;

• 100 grams mascarpone;

• 120 grams full-fat sour cream, with at least 20% fat;

• 240 mL whipping cream, with at least 30% fat, very cold;

• 110 grams powdered sugar;

• 1 vial vanilla essence;

• Finely grated zest of 1 lemon;

• 2 teaspoons lemon juice;

• 10 grams powdered gelatin;

• 40 mL cold water;

• 1 pinch of salt.

Ingredients for the berry sauce:

• 300 grams frozen mixed berries;

• 50 grams sugar;

• 2 teaspoons lemon juice;

• 2 teaspoons cornstarch;

• 2 tablespoons cold water.

Preparation time: 40 minutes

Servings: 8

Method of preparation:

Line the base of an 18-20 cm round springform pan with baking parchment. Crush the digestive biscuits very finely until they have a sand-like texture. Add the melted butter and the pinch of salt, then mix thoroughly until all the biscuit crumbs are evenly coated. Transfer the mixture to the pan and press it down firmly with the bottom of a glass to create a compact, even base. Place the pan in the refrigerator for approximately 30 minutes.

Pour the 40 mL of cold water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Leave it to bloom for 10 minutes. Once hydrated, gently heat the gelatin over a bain-marie until it has completely dissolved. Do not allow it to boil.

Place the cream cheese, mascarpone and sour cream in a large bowl. Add the powdered sugar, vanilla essence, grated lemon zest, lemon juice and the pinch of salt. Mix at low speed or whisk gently until the mixture is smooth and evenly combined.

Add 3 tablespoons of the cream cheese mixture to the dissolved gelatin and mix thoroughly. Pour the gelatin mixture back into the remaining cream cheese filling and immediately mix until fully incorporated.

Pour the very cold whipping cream into a clean bowl and whip it until it becomes light and airy but does not form stiff peaks. Add one-third of the whipped cream to the cream cheese mixture and gently stir to loosen it. Fold in the remaining whipped cream in two additions, using a spatula and gentle upward folding motions.

Remove the biscuit base from the refrigerator and pour the filling over it. Smooth the surface with a spatula. Cover the pan without allowing the plastic wrap to touch the filling, then refrigerate the cheesecake for at least 6 hours, preferably overnight.

To prepare the berry sauce, place the frozen berries, sugar and lemon juice in a saucepan. Cook over medium heat for approximately 5 minutes, stirring occasionally. Mix the cornstarch with the 2 tablespoons of cold water, then pour the mixture over the berries. Continue cooking for approximately 1 minute, until the sauce thickens slightly.

Allow the sauce to cool completely, then transfer it to a sealed container and keep it refrigerated. Before serving, spoon the cold berry sauce over the cheesecake or serve it separately.

Bon appetit!