Mascarpone cheesecake with berries and caramel

Mascarpone cheesecake with berries and caramel

Preparation time: 30 minutes
Cooling time: 4-6 hours
Number of servings: 8-10

A cheesecake is always an excellent choice for any occasion, and this recipe with mascarpone, berries, and a delicious caramel sauce is sure to become a favorite among family and friends. This recipe combines the creamy texture of cheese with the sweetness of berries and the rich flavor of caramel, creating a refined yet easy-to-make dessert. Let's get started!

Ingredients

For the CRUST:
- 200 - 250 g cookies (digestive biscuits are the ideal choice)
- 100 g butter
- 1 tablespoon Nutella

For the FILLING:
- 250 g mascarpone cheese
- 125 g cream cheese
- 200 g whipped cream
- 100 g powdered sugar
- 15 g gelatin (approximately 1 packet of 10 g)
- 200 g berries (fresh or frozen)
- 1 vanilla pod or 1 teaspoon vanilla extract

For the CARAMEL SAUCE:
- 150 g sugar
- 50 ml liquid cream
- 2 tablespoons water
- 1 tablespoon lemon juice

Step 1: Preparing the crust

1. Preparing the pan: Choose a 22 cm round springform pan and line the bottom with plastic wrap to make it easier to remove the cheesecake after it cools.

2. Crushing the cookies: Use a blender to crush the cookies into fine crumbs. These will form the delicious base of the cheesecake.

3. Melting the butter: Place the butter in a bowl and melt it in the microwave for 30 seconds, then let it cool slightly.

4. Mixing the ingredients: In a large bowl, add the crushed cookies, melted butter, and Nutella. Mix well until you obtain a homogeneous mixture.

5. Forming the crust: Transfer the cookie mixture into the prepared pan, pressing it evenly onto the bottom with a spoon. This will ensure that the crust is compact and tasty.

6. Cooling the crust: Place the crust in the refrigerator and let it cool while you prepare the filling.

Step 2: Preparing the filling

1. Preparing the gelatin: Start by soaking the gelatin according to the instructions on the package. Usually, it needs to be left in cold water for 5-10 minutes. Then, heat a pot of water, placing the bowl with gelatin in the hot water to liquefy it.

2. Beating the cheese: In a large bowl, use a mixer to beat the mascarpone cheese, cream cheese, and powdered sugar. Beat until the mixture becomes fluffy and doubles in volume.

3. Preparing the whipped cream: In another bowl, whip the cream until it becomes firm. This step is crucial, as the whipped cream will provide an airy texture to the filling.

4. Combining the ingredients: Add the whipped cream to the cheese mixture, along with the vanilla seeds or vanilla extract and the liquefied gelatin. Use a spatula to gently fold the mixture together.

Step 3: Preparing the caramel sauce

1. Caramelizing the sugar: In a small pot, place the sugar over low heat. Let it melt gradually, stirring gently to prevent burning. Be careful, as caramelized sugar becomes extremely hot!

2. Adding the other ingredients: Once the sugar has melted and turned golden, carefully add the water, lemon juice, and liquid cream. Mix well and let the sauce simmer for 5 minutes until it thickens slightly. Once ready, remove the pot from heat and let it cool.

Step 4: Assembling the cheesecake

1. Adding the filling: Remove the crust from the refrigerator and pour half of the cheese filling over it. Smooth it out with a spatula.

2. Distributing the berries: If using frozen berries, make sure to let them drain for 15-20 minutes in a sieve. Spread them evenly over the filling in the pan.

3. Finalizing the filling: Pour the remaining cheese filling over the berries and smooth it out again. Cover the pan with plastic wrap and place it back in the refrigerator for 4-6 hours or until the filling is completely set.

Step 5: Serving

1. Removing the cheesecake: Once the cheesecake has set, carefully open the detachable bottom of the pan and transfer the dessert to a serving platter.

2. Adding the caramel sauce: Pour the cooled caramel sauce over the cheesecake. You can decorate with fresh berries, such as currants or raspberries, for an attractive look.

3. Serving suggestion: This cheesecake pairs perfectly with green tea or black coffee to balance its sweetness. You can also serve it with a scoop of vanilla ice cream for a temperature contrast!

Practical tips

- Choose quality ingredients: Use the best quality mascarpone and cream cheese for optimal flavor.
- Gelatin: Make sure the gelatin is well liquefied; otherwise, the filling will not set properly.
- Berries: You can experiment with different types of fruit, such as strawberries or blackberries, depending on your preferences.
- Vegan option: Replace the mascarpone cheese with silken tofu and the cream with a plant-based alternative to create a vegan version of this cheesecake.
- Calories and nutritional benefits: A serving of cheesecake contains approximately 350 kcal but is rich in calcium and protein due to the cheese. Consumed in moderation, it can be a healthy part of a balanced diet.

Frequently asked questions

1. Can I use a different type of cookie?
Yes, digestive biscuits are ideal, but you can also use Oreo cookies or graham crackers for a different flavor.

2. How can I avoid lumps in the gelatin?
Make sure the gelatin is well liquefied before adding it to the mixture. Stir continuously to prevent lumps from forming.

3. What do I do if I don’t have time to wait 6 hours?
You can reduce the cooling time, but the cheesecake will be softer. I recommend letting it sit for at least 4 hours for the perfect texture.

This mascarpone cheesecake with berries and caramel is not just a dessert; it’s a culinary experience that brings joy with every bite. Try it and let yourself be carried away by the flavors! Enjoy!

 Ingredients: For the BASE: 200 - 250 g of biscuits (I used digestive biscuits) 100 g of butter 1 tablespoon of Nutella For the CREAM: 250 g of Mascarpone cheese 125 g of cream cheese 200 g of whipped cream 100 g of powdered sugar 15 g of crushed gelatin (1 packet of 10 g) 200 g of berries 1 vanilla pod or 1 teaspoon of vanilla essence For the CARAMEL SAUCE: 150 g of sugar 50 ml of liquid cream 2 tablespoons of water 1 tablespoon of lemon juice