This recipe makes a delicate and tasty cheesecake, moderately sweet. Instead of wild berries, blueberries or raspberries are suitable. If you are an avid sweet tooth, you can increase the amount of sugar in the curd mass.
It is necessary
- - 750 g ricotta;
- - 300 g of wild berries;
- - 250 ml of yogurt;
- - 250 g icing sugar;
- - 225 g butter;
- - 180 g flour;
- - 60 g of potato starch;
- - 4 eggs;
- - a bag of vanilla sugar;
- - 3 tbsp. tablespoons of orange juice;
- - a pinch of salt.
Instructions
Step 1
For the dough, mix 100 g of butter with 40 g of icing sugar, 1 egg, flour and a pinch of salt. Form a ball out of the kneaded dough, wrap it in plastic wrap, put it in the refrigerator for half an hour.
Step 2
For the berry filling, put the berries in a saucepan, add 50 g of powdered sugar. Bring to a boil. Mix orange juice with 15 g of starch, add to the berries, bring to a boil again, cool. After that, rub the berry mass through a small sieve.
Step 3
Divide the dough into 2 pieces. Roll out half of the dough thinly, put in a parchment-covered mold, prick with a fork, refrigerate for 20 minutes. Bake after this 12 minutes at 180 degrees.
Step 4
For the filling, whisk 150 g of icing sugar with 125 g of butter, add vanilla sugar. Beat until smooth. Add eggs to the mass, one at a time, stirring after each. Add the remaining starch, ricotta, yogurt, beat for a couple of minutes.
Step 5
Set aside 3 tablespoons of berry puree for garnish, and mix the rest with 6 tablespoons of curd.
Step 6
From the remaining dough, place the rim onto the dough. Place half of the curd mass on top. Put the raspberry puree on top of the mass in a spiral shape, slide a wooden stick over it in a circular motion. Put the remaining mass on top, smooth. Bake for 70 minutes at 180 degrees.
Step 7
Cool the prepared airy cheesecake with wild berries, put in the refrigerator for 2 hours. Sprinkle with powdered sugar and garnish with puree just before serving.
