Summer fruit Cheesecake

Summer Fruit Cheesecake - A Refreshing Delight

Nothing compares to a slice of refreshing cheesecake on hot summer days! This summer fruit cheesecake recipe is not only easy to prepare but also an explosion of flavors and textures. The crunchy biscuit base, creamy cheese filling, and fresh fruits make this dessert a perfect choice for any occasion. Let’s begin this culinary journey!

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 12

Ingredients

For the base:
- 200 g Petit Beurre biscuits (they are the best for this recipe)
- 200 g butter (melted, preferably unsalted)
- 80 g ground almonds (or almond flour)

For the filling:
- 1 kg cottage cheese (ideally full-fat and well-drained)
- 200 g sugar (adjust according to taste)
- 1 small glass of plain yogurt (about 150 g)
- 70 ml cold milk
- 1 vanilla essence (or a vanilla pod for a more intense flavor)
- 4 eggs (at room temperature for easier incorporation)

Step-by-Step Preparation

Step 1: Preparing the base

1. Crumbling the biscuits
Start by placing the biscuits in a food processor and turning them into fine crumbs. If you don’t have a processor, no worries! You can use a rolling pin to crush them in a plastic bag.

2. Mixing the base ingredients
Transfer the biscuit crumbs to a large bowl. Add the melted butter and ground almonds. Mix well until all ingredients are fully combined and you achieve a moist mixture.

3. Forming the base
Grease a round 26 cm (with a removable ring) baking pan with a little butter, then add the biscuit mixture. Use a spatula or the bottom of a glass to press the mixture evenly into the bottom of the pan. Cover the entire surface.

4. Baking the base
Preheat the oven to 180°C (moderate heat) and bake the base for 5-7 minutes. This will give it a crunchy texture. After baking, let it cool slightly.

Step 2: Preparing the filling

5. Mixing the filling ingredients
In a large bowl, add the cottage cheese, yogurt, and cold milk. Use a mixer or whisk to homogenize the mixture. It is important that the cheese is well-drained; otherwise, the cheesecake will be too wet.

6. Adding sugar and eggs
Add the sugar, vanilla essence, and eggs. Mix everything on medium speed until you obtain a smooth and creamy mixture.

7. Pouring the filling
Pour the cheese filling over the semi-baked base in the oven, using a spatula to distribute it evenly.

Step 3: Baking the cheesecake

8. Final baking
Bake the cheesecake at 180°C for about 30-40 minutes. It is done when the edges are set, and the center is slightly wobbly. Don’t worry, it will firm up as it cools.

Step 4: Cooling and serving

9. Cooling the cheesecake
After removing the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for a few hours (ideally overnight) to set well.

10. Decorating
Before serving, sprinkle powdered sugar on top of the cheesecake. If desired, add fresh fruits (such as raspberries, blackberries, or strawberries) or a fruit sauce (for example, raspberry or cherry jam). A dollop of whipped cream is always a nice touch!

Tips and Variations

- Fresh fruits: Use seasonal fruits for a more intense flavor. Raspberries or strawberries are excellent combinations, but feel free to experiment with blueberries or peaches.
- Alternative sweeteners: If you want a healthier option, you can use honey or stevia-based sweeteners.
- Suitable drinks: A cold mint tea or a dry white wine pairs wonderfully with this cheesecake. If you prefer something non-alcoholic, a fresh fruit cocktail will add a refreshing note.

Calories and Nutritional Benefits

This cheesecake contains approximately 300-350 calories per serving, depending on the ingredients used. Cottage cheese is an excellent source of protein, and fruits provide essential vitamins and antioxidants. It is a dessert that can be enjoyed in moderation, bringing an extra boost of energy and joy to your day!

Frequently Asked Questions

1. Can I use other types of biscuits for the base?
Absolutely! Digestive biscuits or Oreos are delicious alternatives.

2. Can the cheesecake be frozen?
Yes, the cheesecake can be frozen! Make sure it is well wrapped in plastic wrap.

3. What can I do if the filling is too liquid?
Ensure that the cheese is well-drained and avoid adding too much milk. If the filling does not thicken, add a little cornstarch.

4. Can I replace the eggs?
Yes, for a vegetarian option, you can use ¼ cup of applesauce or a mixture of flaxseeds and water (1 tablespoon of flaxseeds with 2.5 tablespoons of water, left for 10 minutes).

Now that you have gone through each step of this summer fruit cheesecake recipe, you are ready to impress anyone with this delight! Enjoy every slice and let yourself be captivated by the charm and taste of this dessert! Bon appétit!

 Ingredients: for the crust 200 g petit beurre biscuits (Boromir... the best!) 200 g butter 80 g ground almonds for the filling: 1 kg of cottage cheese, fatty and as dry as possible, meaning drained of whey 200 g sugar, or sweeter... depends on personal taste 1 small glass of plain yogurt 70 ml cold milk vanilla essence 4 eggs