Cheesecake with fruit sauce

Cheesecake with Fruit Sauce: An Unforgettable Delight

Today, I invite you to discover a cake that perfectly combines the smooth texture of cream cheese with the sweetness of raspberries and blackberries. This recipe was lovingly created to pamper your loved ones, and honestly, I can't put into words how divine this combination is! I still remember how my friend went to visit his parents, and in search of a quick and delicious dessert, I ended up making this treat. The result was so appreciated that I decided to share the recipe with you. So, let’s get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Ingredients:

*For the base:*
- 3 eggs (or 2 if they are larger)
- 2 egg whites
- 7 tablespoons of sugar
- 2 tablespoons of oil
- 3 tablespoons of flour
- 2 teaspoons of cocoa powder
- 1 teaspoon of baking powder
- a pinch of salt
- 2 teaspoons of powdered sugar with vanilla bean

*For the cream:*
- 400 ml of milk
- 2 egg yolks
- 6 tablespoons of sugar
- 3 tablespoons of cornstarch
- 1/2 box of Delaco cream cheese with sour cream
- 150 g of cottage cheese
- 2 teaspoons of vanilla extract
- 1 tablespoon of powdered sugar

*For the fruit sauce:*
- 150 g of raspberries and blackberries
- 1 tablespoon of sugar
- 1 teaspoon of cornstarch

Step by Step:

1. Preparing the base:
Start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt until you get a firm foam. Then, gradually add the sugar and continue beating until you achieve a glossy meringue. This is an essential step, as a well-beaten meringue will make the base fluffy and airy.

In another bowl, whisk the egg yolks with the oil, then gently fold them into the meringue. Add the powdered sugar with vanilla bean, flour, baking powder, and sifted cocoa powder. Mix with a spatula, being careful not to lose the air in the mixture.

Grease a removable cake pan with margarine and line it with parchment paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 30 minutes. A useful trick: check if the base is baked by doing the toothpick test. If it comes out clean, the base is ready!

2. Preparing the cream:
In a small saucepan, mix the egg yolks with 4 tablespoons of sugar and add the cornstarch. Before adding the yolk mixture to the boiling milk, ensure there are no lumps. Bring the milk to a boil, and when it starts to boil, add the yolk mixture, reducing the heat to low. Stir continuously until the cream thickens. Cover it with plastic wrap and let it cool completely.

In another bowl, mix the cottage cheese with the Delaco cream cheese, powdered sugar, and the remaining two tablespoons of sugar. Gradually fold in the cooled vanilla cream, mixing gently. Add the vanilla extract and stir until you obtain a smooth cream.

3. Assembling the cake:
Place the cooled base on a serving platter. If you like, you can use a removable ring to prevent leaks, although the cream won’t run. Pour the cream cheese over the cake base and level it using a silicone spatula. Now it's time to refrigerate the cake for at least an hour so that the cream sets.

4. Preparing the fruit sauce:
In a small saucepan, mix the raspberries and blackberries with the sugar and heat over low heat. Dissolve the cornstarch in 2-3 tablespoons of water and add it to the saucepan after the sugar has melted. Allow the sauce to boil, stirring constantly, until it thickens. Once the sauce is ready, let it cool slightly.

5. Serving the cake:
After the cake has chilled in the refrigerator, pour the fruit sauce on top and create small swirls in the cream using a toothpick. This detail not only looks good but also allows the sauce to integrate smoothly into the cream. Save a little sauce for serving. Return the cake to the fridge for a few more minutes.

Serving suggestions:
This cheesecake with fruit sauce pairs perfectly with a cup of green tea or a strong espresso. You can also add a few fresh mint leaves for an extra touch of freshness.

Possible variations:
If you want to experiment, you can use other fruits for the sauce, such as strawberries or blueberries. Additionally, instead of Delaco cream cheese, you can try an herb cream cheese for a more interesting flavor.

Nutritional information:
This cake contains approximately 250 calories per serving, providing a combination of protein from the cheese and carbohydrates from the sugar and flour. Cottage cheese and cream cheese are excellent sources of calcium, while the fruits add beneficial antioxidants.

Frequently asked questions:
1. What can I do if I don’t have Delaco cheese? You can use any type of cream cheese, but make sure it’s not too salty.
2. Can I make the cake a day in advance? Absolutely! It keeps very well in the fridge and becomes even more delicious as the flavors meld.
3. How can I store the cake? You can keep it in the fridge in an airtight container for 3-4 days.
4. Can I use frozen fruit for the sauce? Yes, frozen fruit works perfectly; just make sure to thaw it before using.

This cheesecake with fruit sauce is more than just a dessert; it’s a culinary experience that will delight your senses. So, don’t hesitate! Try this simple and delicious recipe and share it with your loved ones. Enjoy!

 Ingredients: For the base: 3 eggs (2 if they are larger) 2 egg whites 7 tablespoons of sugar 2 tablespoons of oil 3 tablespoons of flour 2 teaspoons of cocoa 1 teaspoon of baking powder a pinch of salt 2 teaspoons of powdered sugar with vanilla pods For the cream: 400 ml of milk 2 egg yolks 6 tablespoons of sugar 3 tablespoons of starch 1/2 box of Delaco cream cheese with sour cream 150 g of cottage cheese 2 teaspoons of vanilla essence 1 tablespoon of powdered sugar For the fruit sauce: 150 g of raspberries and blackberries 1 tablespoon of sugar 1 teaspoon of starch

 Tags:  cheesecake fruit cake delaco