This recipe produces a gentle and tasty cheesecake, moderately sweet. Instead of wild berries, blueberries or raspberries are suitable. If you are an avid sweet tooth, then you can increase the amount of sugar in the curd mass.
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You will need
- - 750 g of ricotta;
- - 300 g of forest berries;
- - 250 ml of yogurt;
- - 250 g of powdered 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.
Instruction manual
1
For the test, mix 100 g of butter with 40 g of powdered sugar, 1 egg, flour and a pinch of salt. Form a ball from the kneaded dough, wrap it in cling film, and put it in the refrigerator for half an hour.
2
For the berry filling, put the berries in a saucepan, pour 50 g of powdered sugar. Bring to a boil. Mix orange juice with 15 g of starch, add to berries, bring to a boil again, cool. After that, wipe the berry mass through a small sieve.
3
Divide the dough into 2 parts. Thinly roll half the dough, put it in a parchment-covered mold, prick it with a fork, and put it in the refrigerator for 20 minutes. Bake after that 12 minutes at 180 degrees.
4
For the filling, beat 150 g of powdered sugar with 125 g of butter, add vanilla sugar. Beat until smooth. Insert one egg into the mass, stirring after each. Add the remaining starch, ricotta, whisk yogurt for a couple of minutes.
5
Set aside 3 tablespoons of mashed berry for decoration, mix the rest with 6 tablespoons of cottage cheese.
6
From the remaining dough put the side on the dough. Lay on top half the curd. Put the raspberry puree in the form of a spiral on top of the mass on top, swipe it with a wooden stick in a circular motion. Put the remaining mass on top, flatten. Bake for 70 minutes at 180 degrees.
7
Cool the prepared air cheesecake with wild berries, put in the refrigerator for 2 hours. Sprinkle with powdered sugar and garnish with mashed berry immediately before serving.