Summer cheesecake
A summer cheesecake is the perfect dessert or cake for these days when it is warm. Everthing is green, flowers start to popp up everywhere. The birds are tweeting and you sit under a beautiful tree indulge yourself with a piece of cheesecake and a glass of bubbly, what could be better...
Equipment
- foodprocessor, 24 cm cake tin with loose bottom
Ingredients
- 100 g butter, melted
- 180 g tennis biscuits
- 6 leaves gelatine
- 500 g cottage cheese, low fat
- 250 g full fat cream cheese or mascarpone
- 120 g icing sugar, plus extra icing sugar for dusting
- 30 ml lime or lemon juice
- 200 ml fresh cream, beaten until soft peaks appear
- 400 g fresh raspberries or other berries
- a few mint leaves or thyme sprigs for decoration (optional)
Instructions
- Line your cake tin, I like to use a square one, with baking paper.
- Blitz the tennis biscuits in the food processor until they are like fine sand. If you don't use the food processor, put the biscuits into a freezer bag and smash them carefully with a rolling pin until you have the desired result.
- Add the melted butter and mix thoroughly.
- Press the mixture into the bottom of your cake tin and chill until you need it.
- Soak the gelatine in cold water for 5 minutes.
- In the meantime mix the cottage cheese, cream cheese or mascarpone, icing sugar and lemon juice well.
- Take the gelatine out of the water and warm it for 10 seconds in the microwave, it should be liquid by then. Carefully mix 3 tablespoons of the cheese mixture into the liquid gelatine. Keep stirring constantly.
- Then pour the gelatine mix into the cheese mixture while still stirring. When everthing is well mixed and smooth, you can incorporate the beaten cream.
- Pour the mixture over your biscuit base and chill in the fridge for at least 5 hours or overnight.
- Just before serving, take the dessert / cake out of the tin, decorate with the fresh raspberries or with the fruit you are using. You can dust the dessert with some icing sugar or decorate with thyme or mint leaves.