Mixed Berries Cheesecake

I get ever SO grumpy if I go a week without having my fair dose of cheesecake.

Let alone a whole month.

 


 

Dessert was one of the things I missed the most during my stay in Ireland. And by dessert I mean cheesecake, obviously. I swear I can’t cope if I don’t have it at least once a week, and believe me: you don’t want to be near me when it happens… not even look at me, I get so moody I even scare myself. I love my cheesecake, and there’s no way I’ll be spending more than a couple of days without eating at least one cheesecake flavoured item. No way, I say.

 

 
That’s why the first thing I did when I got back home was to look for some cheesecake recipes on my favourite blogs. And oh boy, I found so many delicious options that it was almost impossible to choose a winner… actually I wanted to cook them all, but we didn’t have that much cream cheese in the house… or in the grocery, mind you.
But it was this cheesecake which won the key to my heart:

 

 
 
 
And I’m so happy this was the winner. It was the creamiest cheesecake I’ve ever had (and I’ve had lots of cheesecake, believe me when I say I know what I’m talking about).
 
Mum even dared to say it was “”””to creamy””””. She rated this an 8 out of 10. Pardon??? There’s no such thing as a too creamy cheesecake. That simply doesn’t happen, man. It’s like saying that you “put too many chocolate chips in a cookie”, or ate “too much frozen yogurt” ((it’s never enough)). Heck, saying that a cheesecake is too creamy is like saying that you drizzled too much olive oil on your toast. There’s no such thing like that… Although there was a time when I poured (that’s the word) so much olive oil on my toast that it looked as it had been deep-fried. Now that I think about it, it was a bit gross. Kind of.
 
 
 
But back to the cheesecake. Mum, no cheesecake is ever too creamy. It just doesn’t happen, get it?
 
Grand, because I ate her serving. And my brother’s. And the leftovers. Actually, I ate half of the cheesecake myself, but don’t blame me ok?? I’d been over a month since the last time I had cheesecake and I missed it so so much. Plus the cheesecake was pretty awesome, I could eat another slice right now. Boy, I wish I could.
 
 
 
The recipe is from “Drink Me, Eat me” aka my favourite place to go when I’m looking for a decadent cheesecake that I know that it won’t let me down. Their recipes always come out flawless!
 
Although I kind of adapted the recipe to make it a bit healthier (you wouldn’t have noticed though, since mine turned out to be the creamiest thing ever!). And because light cream cheese is all we keep at home, so I had to use that instead of the full-fat version and etc. Again, I swear it doesn’t taste or feel low-fat at all. It’s much better than most of the decadent, full-fat versions I’ve tried!
 
Check it yourself, bake it, taste it and don’t tell anyone that you made cheesecake. That way you’ll be able to eat this baby by yourself… you know you want, don’t you? 😉
 
 
Mixed Berries Cheesecake
Serves 16
Creamiest cheesecake you'll ever taste. Pinky promise.
Write a review
Print
For the crust
  1. 12 chocolate digestive biscuits, reduced to crumbs.
  2. 50 gr. melted butter
For the filling
  1. 800 gr. light cream cheese
  2. 150 gr. fat-free quark cheese
  3. 220 gr. full fat greek yogurt
  4. 200 gr. white granulated sugar
  5. 50 gr. vanilla sugar
  6. 4 large eggs
  7. 120 gr. cornstarch + 50 gr. flour
  8. juice from half a lemon
  9. 1 tsp. vanilla extract
For the berry compote
  1. 100 gr. honey
  2. 50 gr. vanilla sugar
  3. 400 gr. mixed berries
  4. 1/2 tsp. agar-agar
For the crust
  1. Reduce the biscuits to crumbs, using either a food processor or a platic bag and a rolling pin. When done, add melted butter and mix. Pour the mixture into your spring-form pan and chill in the fridge.
For the filling
  1. Add all of the ingredients to a large bowl and beat with an electrical whisk (not a blender) until fluffy. Taste to see if it's sweet enough, but refrain yourself from eating the mixture because it's a really good one! Pour mixture into the sping-form pan. Bake it at 200ºC for the first 10 minutes. Lower the temperature to 110ºC and bake for 35 minutes more. Turn off the oven and DO NOT OPEN THE OVEN DOOR AT THIS STAGE, you must leave the cheesecake inside for 2-3 hours more.
  2. When done, chill overnight.
For the topping
  1. Macerate berries with honey and sugar for 2-3 hours. Then, boil them with the agar-agar and let this mixture cool a bit (not too long or it'll set in the saucepan because of the agar!) before pouring it on top of the cheesecake. Let it chill until set
Notes
  1. -Cream cheese must be room temperature in order to be easier for you to mix it with the rest of the ingredients.
  2. -If you use non-chocolaty biscuits for the base, you'll have to use more butter, or else the crumbs won't come together so easily.
earthly taste https://earthlytaste.com/
 

Enjoy

signature

 
 
 
 

 

45 Comments

  • Reply Ruqui August 6, 2013 at 8:26 pm

    Hola: te he copiado un pequeño trozo de tu página (la parte en español o sea la última ¿no? para que veas cómo veo tus recetas, parecen surrealistas jeje. Las fotos preciosas y la tarta seguro que muy rica pero Ufff! me resulta tan difícil leeros… Un beso

    Menos mal QUE FUE ESTA La Que gano. Es la tarta de queso cremosa Más Que Nunca lo comido (y ESO Que Yo lo comido los muchas tartas de queso, Creedme CUANDO os digo Que Se de lo Que hablo). Mamá inclusó sí atrevió a Decir Que era “” “” Demasiado cremosa “” “”. Vamos, Que le Puso ONU sencilla 8 de 10. ¿¿¿Perdón??? ¿Acaso existencial las tartas de queso “Demasiado cremosas”?

    • Reply Consuelo Morcillo August 6, 2013 at 11:43 pm

      No me digas más, es el traductor de google, ¿verdad? Porque eso me suena igualito a cuando yo me meto a leer un blog en polaco y se traduce a español automáticamente.
      Lo que haré la próxima vez que suba una receta, será mandarla a tu correo en español, si te parece bien. Porque creo que el problema del traductor no tiene mucha solución.
      ¡Muchas gracias, Ruqui! Me alegro de que te guste :–)
      Un beso.

    • Reply Ruqui August 7, 2013 at 3:21 pm

      ¿no tienes activado el gadget de la suscripción al blog por Email? Cuando lo pongas, me suscribo y en paz. Así recibo otras muchas recetas sin problemas.
      Un beso

    • Reply Consuelo Morcillo August 7, 2013 at 3:35 pm

      Voy a intentar ponerlo, a ver si sé cómo hacerlo.
      Besos x

    • Reply Ruqui August 7, 2013 at 9:53 pm

      Consuelo, está chupado: vas a Diseño – añadir un gadget – seguir por correo electrónico – guardar y ya está. Si tienes dudas, escríbeme al correo.

    • Reply Consuelo Morcillo August 8, 2013 at 12:35 am

      Anda, yo creía que era más difícil. Gracias, mañana lo intento, que ahora es tan tarde que no creo que sepa hacer ni eso jaja.

  • Reply Nik Sharma August 6, 2013 at 9:27 pm

    I love this, everything looks so pretty.

  • Reply dolega August 7, 2013 at 8:36 am

    ¡Tiene una pinta impresionante!
    Ya sé cómo deshacerme de parte de la caja de cerezas que mi marido trae caaaada viernes del mercadillo. 😛
    Prometo hacerla la semana que viene y te envio fotos.
    Besazo

    • Reply Consuelo Morcillo August 7, 2013 at 1:50 pm

      ¿Deshacerte? Dámela a mí, que me las como todas de una sentada jajaja 😉
      Muchas gracias, nos encantará verlas.
      ¡Un beso!

  • Reply Ashley August 7, 2013 at 1:40 pm

    I haven’t had cheesecake in wayyyy too long – you’re making me crave it! haha This came out beautiful – it’s so pretty with all those berries!

    • Reply Consuelo Morcillo August 7, 2013 at 1:51 pm

      I haven’t had cheesecake since yesterday and I’m making myself craving it too haha I have a serious problem ;–) Thanks Ashley, I’m glad you like it!

  • Reply Shashi Charles August 7, 2013 at 2:15 pm

    Lovely pics – this cheesecake is so enticing!
    Shashi @ http://runninsrilankan.com

  • Reply Allie | Baking A Moment August 7, 2013 at 3:35 pm

    That cheesecake is a work of art! Wow! Looks so tempting… I can’t believe anyone could say a cheesecake is too creamy! I’m with you, creamy is the whole idea! I don’t eat cheesecake every week (although maybe I should! I do love it…), but if I don’t have some kind of chocolate I definitely don’t feel myself. Also wine! I’m watching my diet right now and wine is definitely missed… 🙁

    • Reply Consuelo Morcillo August 7, 2013 at 3:39 pm

      Aw, thank you Allie, I’m so glad you like it!
      Yes, I can’t go too many days without having a bit of chocolate either… what can I say, I love sweet stuff!
      Good luck with the diet thing, I’m sure you’ll do well!! After all, there are loads of tasty healthy foods that you can eat. And hey, they say wine is part of a healthy lifestyle, don’t they? xxxx

  • Reply Stephanie @ Eat My Tortes August 7, 2013 at 5:42 pm

    Yummmmm! Consuelo, this looks delicious! I don’t make cheesecake that often because it’s dangerous to have in the house–my husband and I have been known to polish off a whole one in a single sitting :O

    • Reply Consuelo Morcillo August 8, 2013 at 12:38 am

      I know what you mean, I always have to make them when we’re entertaining or throwing some kind of summer party… otherwise it’s always me who ends up eating the whole thing, even without a helping husband 😉 I’m glad you like it, thanks! x

  • Reply cosicasdenuestravida cosicasdnv August 8, 2013 at 8:21 am

    Esta tarta tiene muy buena pinta! Si me animo a hacerla ya te cuento!
    Enhorabuena por tu blog! Yo te seguire en castellano……
    Lola

    • Reply Consuelo Morcillo August 8, 2013 at 9:41 am

      ¡Gracias, nos alegramos de que te guste! Ya nos contarás 🙂
      Besos.

  • Reply Mary Piñeiro August 8, 2013 at 8:49 am

    Se ve delicioso y es de un belleza increible este pastel. Qué buena pinta, enhorabuena!!!

  • Reply Kristi @ Inspiration Kitchen August 8, 2013 at 3:25 pm

    Oh Consuelo, you made one of my very very very favorite desserts! You’re spoiling us with all this goodness!

    • Reply Consuelo Morcillo August 8, 2013 at 4:44 pm

      Yay, cheesecake is so darn good!! I’m glad you like it, Kristi! :–*

  • Reply Stephanie @ Girl Versus Dough August 8, 2013 at 4:03 pm

    I can never get enough cheesecake in my life so yeah, this will definitely have to be made ASAP. So yum! 🙂

    • Reply Consuelo Morcillo August 8, 2013 at 4:45 pm

      There’s no such thing as enough cheesecake 😉 I hope you make it and love it 🙂

  • Reply Samina | The Cupcake Confession August 8, 2013 at 4:28 pm

    yussss!!! I totally agree with you! no matte rhow creamy a cheesecake is, I always want it creamier too! Oh and this cheesecake looks like heaven! *Getting cheesecake urges*

    • Reply Consuelo Morcillo August 8, 2013 at 4:50 pm

      Creamy cheesecake is the best! Thanks a million, Samina, I’m really happy you like it :–)

  • Reply Ashley @ Spoonful of Flavor August 8, 2013 at 5:18 pm

    Consuelo, this cheesecake looks divine! I love the fresh berries.

  • Reply Gemma August 8, 2013 at 11:44 pm

    Increíble! Una cheesecake PERFECTA! 🙂 Me comería una buena porción ahora mismo…ver estas fotos tan maravillosas me ha abierto el apetito!

    Un abrazo desde Barcelona!

    • Reply Consuelo Morcillo August 9, 2013 at 1:14 pm

      ¡Muchas gracias! Nos alegramos mucho de que te haya gustado :–)
      Besos!

  • Reply Cindy Fanning August 9, 2013 at 5:08 am

    I had to laugh reading your post. My friends motto is you can never have too much sugar. Personally I prefer less sugar 🙂 your cheese cake looks delicious!! I haven’t heard of quark cheese. Can you tell me what that is?

    • Reply Consuelo Morcillo August 9, 2013 at 1:18 pm

      Yay, same, I prefer my dessert not being on the sweeter side too. Thank you, I’m glad you like it 🙂
      Quark cheese is a kind of soft, spreadable german cheese. Texture wise, it is similar to thick, fat-free greek yogurt. It’s what I use instead of fat free greek yogurt, because we can’t get it in Spain. Quark cheese also makes a nice substitute for cream cheese, since it’s not processed, being its only ingredients cow’s milk and cultures. Hope I helped! x

  • Reply momofnine August 9, 2013 at 2:04 pm

    Consuelo, this looks amazing! Your photos are beautiful, again. Thank you for sharing this recipe. We love cheesecake and I can’t wait to try this one.

  • Reply Josefine {The Smoothie Lover} August 11, 2013 at 1:48 pm

    Oh my… This cheese cake looks AMAZING! god, now I’m craving cheesecake 😉 Mmmmm…
    Also I really like the pictures in this post. So cute!

  • Reply Shannon August 12, 2013 at 10:44 pm

    Cheesecake is easily my favorite dessert is well. Cherry is normally my standby topping, but lately I have been thinking about a peach swirled cheesecake with a speculoos crust. I can’t get it out of my head.

    • Reply Consuelo Morcillo August 13, 2013 at 12:39 am

      Peach swirled cheesecake with a speculoos crust?! Oh My, that sounds too good to be true! And I love cherry toppings too, but I had to do berries’ this time since cherries are no longer on season here :((
      xx

  • Reply Ana Logías August 17, 2013 at 7:48 pm

    Yo tengo un problema con el almidón. No es que sea celiaca pero si tomo harina ando hecha cisco y con diarreas. El problema también es con el maíz, así que la maicena queda excluída.

    A ver si colgáis recetas sin gluten o sin almidón (que son bastante más difíciles porque para que todo ligue o metes gelatina o agar, creo).

    Ah, el yogur y el huevo también le dan mucho cuerpo.

    Eso sería un reto, no? jejeje.

    Un abrazo goloso.

    • Reply Consuelo Morcillo August 18, 2013 at 10:19 am

      Pff, pues sí que es un reto, sí! Hemos probado a hacerlas con gelatina, pero ésas son tartas de las que no necesitan horno. Por ejemplo, aquí hay una:

      http://honeyandfigskitchen.blogspot.com.es/2013/06/cheesecake-with-sour-cherry-vainilla.html

      Fuera de España, se sustituye la maicena con arrowroot powder, que ahora mismo no me acuerdo de cómo se llama en español. Investigaré a ver si lo encuentro en el herbolario, y si es así, probaré a usarlo en las tartas de queso!
      Mientras tanto, iré pensando otras alternativas!
      Un beso c:

  • Reply El Rincón de las Especias August 18, 2013 at 8:50 pm

    Oh dios mio!!! soy una adicta total a la tarta de queso y esta me ha vuelto loca!!!! Enhorabuena y si quereis ver una recetita sana de tortillita de verduras murciana dejaos caer por el rincon de las especias!!! 😉

    • Reply Consuelo Morcillo August 18, 2013 at 11:18 pm

      Nos alegramos mucho de que te guste, ¡muchas gracias!
      Claro que nos pasaremos, con las verduras que tenemos ahora, y lo que nos gustan en casa las tortillas… buff, tiene que estar riquísima 🙂

  • Reply 4 Ingredient Chocolate Cookie Semifreddo | honey & figs July 11, 2015 at 2:57 pm

    […] their mouth? Let’s take into account that usually make mega complex, desserts from scratch for them… yet they concluded that this was the best one I’ve ever made and I’m not even […]

  • Leave a Reply