The first layer of cheesecake is made from crushed biscuits mixed with butter, the second is filled with milk or cream and cheese. The preparation of the dessert is completed by cooling it or cooking it in the oven. The raspberry and blackberry pomegranate cheesecake is oven-baked but served chilled.
It is necessary
- - 800 g cream cheese;
- - 200 g of pomegranate;
- - 200 g raspberries;
- - 200 g blackberries;
- - 120 g butter;
- - 4 eggs;
- - 3 cups cookie crumbs;
- - 1, 5 glasses of milk;
- - 3 tbsp. spoons of flour, water;
- - 1 tbsp. a spoonful of lemon zest;
- - 1 tsp vanillin.
Instructions
Step 1
Pre-grind the cookies into crumbs, mix with sugar and butter (it is better to use a blender).
Step 2
Place the resulting mass on the bottom of the mold, level it, tamp it well, put it in the refrigerator.
Step 3
Whisk the cream cheese with sugar and flour, add the eggs, pour in the milk, pour in the lemon zest and vanillin, beat until smooth.
Step 4
Put the cheese filling on the mold with the base of the cheesecake, flatten, put in the oven for 15 minutes, cook at 180 degrees. Then lower the temperature to 60 degrees, cook for another 30 minutes.
Step 5
Let the dessert cool completely, put in the refrigerator.
Step 6
Put pomegranate seeds, blackberries, raspberries into a saucepan, cover with sugar, pour in a small amount of water. Heat over medium heat, cook for 15 minutes, until the mixture thickens.
Step 7
Spoon the chilled berry mixture over the cooled cheesecake. You can garnish with mint leaves.
