Recipe – cheesecake and fresh berries

Cheesecake and fresh berries will surely refresh you.

For this cake you need medium skill in the kitchen.

Preparation: 40 minutes.

We need for the biscuit:

  • 125 g flour,
  • 2 teaspoons baking powder,
  • 170 g sugar
  • 1 bag of vanilla sugar,
  • 170 g soft butter,
  • 4 eggs


  • 300 g berries,
  • 7 white gelatin leaves,
  • 400 ml sweet sour cream,
  • 750 g fresh cream cheese,
  • Juice of half a lemon,
  • 150 g sugar,
  • 1 bag of vanilla sugar


A little forest fruit topping,

A little powdered sugar,


  • Line the bottom of the 26 cm cake tin with baking paper. Grease the rim of the mold. Preheat oven to 180 ° C.
  • Biscuit: Mix flour and baking powder. Add the remaining ingredients and mix briefly with the mixer on the lowest, and then for two minutes on the highest speed so that you get a smooth dough. Pour the mixture into the prepared mold and bake for about 30 minutes in the lower part of the preheated oven.
  • Baking time: about 30 Min.
  • Remove the mold from the oven. Take the biscuit out of the mold and leave it to cool. Wash the rim of the cake pan. Cut as thin a layer as possible from the top of the biscuit to get an even surface. Then cut the biscuit horizontally once more. Place the rim of the cake tin on the cake stand and line it with a strip of baking paper. Put one substrate in the mold.
  • Stuffing: For the filling, pick the forest fruit and wash it. Soften the gelatin according to the instructions on the package. Whisk the sweet sour cream firmly. Mix cottage cheese with other ingredients. Melt the gelatin according to the instructions on the package and mix it with about 4 teaspoons of the cheese mixture, then mix it into the rest of the cheese mixture. Slowly whisk in the sweet sour cream.
  • Distribute half of the filling on the base, flatten and distribute a third of the berries. Place the top pad on top and press lightly. Spread the rest of the stuffing on the base, flatten. Distribute the rest of the berries so that you make a slight rise in the middle, leaving the edge free. Leave for about 3 hours in the refrigerator. Detach the rim of the cake pan and remove it.

Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

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