Double berry cheesecake (raspberry+blueberry)

Name: Double berry cheesecake (raspberry+blueberry)
Total time: 7200 s
Yield: 12 persons
Cuisine: Pakistani
Ingredients: Raspberry Puree; 60 gm Raspberry; 10 gm Sugar; 1/2 tsp Lemon juice; 60 gm Blueberry; 10 gm Sugar; 1/2 tsp Lemon juice; Biscuit crust; 200 gm Biscuits (digestive/Marie); 4 tbsp Butter; 200 gm Cream cheese; 40 gm Sugar; 50 gm Yogurt (non sugar); 200 ml Heavy cream/ whipping cream; 30 gm Milk; 5 gm Gelatin; 1/2 tsp Lemon juice; 13 gm Water; 1 gm Gelatin; 25 gm Raspberry puree; 13 gm Water; 1 gm Gelatin; 25 gm Blueberry puree; Springform pan; Parchment paper; Brush; Clingfilm; Aluminium foil; Butter for grease

Ghosia Hammad @cook_and_crocks

Ireland

#recreate
Cheesecake is a heavenly delightful piece of treat. And if it combines with juicy, fresh and flavourful berries then your taste buds get a next level of deliciousness. I made a dual berry cake, half raspberry and half blueberry cheesecake, a delish treat 😋.

Ghosia Hammad @cook_and_crocks

Saved

Ingredients

2 hours

12 persons

Raspberry Puree
60 gmRaspberry
10 gmSugar
1/2 tspLemon juice
60 gmBlueberry
10 gmSugar
1/2 tspLemon juice
Biscuit crust
200 gmBiscuits (digestive/Marie)
4 tbspButter
Cheesecake
200 gmCream cheese
40 gmSugar
50 gmYogurt (non sugar)
200 mlHeavy cream/ whipping cream
30 gmMilk
5 gmGelatin
1/2 tspLemon juice
Raspberry Jelly
13 gmWater
1 gmGelatin
25 gmRaspberry puree
Blueberry Jelly
13 gmWater
1 gmGelatin
25 gmBlueberry puree
Accessories
Springform pan
Parchment paper
Brush
Clingfilm
Aluminium foil
Butter for grease

Saved

Steps

2 hours

1

Measure the exact quantities of berries, sugar and lemon juice to make berries puree.
2

In a sauce pan add raspberry and sugar. When sugar starts to melt then add lemon juice. Mix well, cook for 3 minutes. Transfer to a bowl and blend with hand blender to make smooth puree(if you want to strain it you can). Similarly make blueberry puree. Set them aside.
3

Make ready the pan. Line with parchment paper and grease with butter.
4

In a chopper add biscuits and chop well. Then add melted butter and mix well. Make a good layer of mixture in the pan to make crust layer.
5

To make partition, use an aluminium foil barrier by folding it to make thick and stiff. Keep in refrigerator for 20 minutes to set crust.
6

In a bowl add cream cheese and sugar and mix well meanwhile add gelatin to cold milk and let it bloom. When it gets bloom then warm it gently to get it dissolved. In cream mixture add yoghurt, mix then add whipping cream (chilled). Beat gently to get smooth and somehow fluffy mixture.
7

Add gelatin mixture and lemon juice and mix well. Cream cheese mixture is ready. Separate 260 gm of mixture out and keep in refrigerator. Divide leftover mixture in equal parts (about 130 gm).
8

To one bowl add 30 gm raspberry puree and to other add 30 gm blueberry puree. Mix gently and pour into pan with care. Make smooth layers. Keep in refrigerator for 30 minutes to set layers.
9

To make raspberry jelly, mix 1 gm gelatin with 13 gm cold water and let it bloom. After blooming, heat it to get dissolved. Add dissolved gelatin to 25 gm of raspberry puree and mix well to make raspberry jelly. Similarly make blueberry jelly. When cream cheese layers get set then pour jelly mixture over respective layers.Keep in refrigerator for about 1 hour to get set the jelly.
10

After 1 hour remove aluminium foil gently. Apply cream cheese (260 gm) over jelly layers and make smooth surface.
11

Cover with clingfilm and keep in fridge for 4 hours or overnight.
12

Detach the edges with a knife carefully and take cake out from pan. Decorate raspberry part with raspberries and blueberry part with blueberries.
13

Decorate as you like and enjoy this dual berry cheesecake.