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:
- 12 chocolate digestive biscuits, reduced to crumbs.
- 50 gr. melted butter
- 800 gr. light cream cheese
- 150 gr. fat-free quark cheese
- 220 gr. full fat greek yogurt
- 200 gr. white granulated sugar
- 50 gr. vanilla sugar
- 4 large eggs
- 120 gr. cornstarch + 50 gr. flour
- juice from half a lemon
- 1 tsp. vanilla extract
- 100 gr. honey
- 50 gr. vanilla sugar
- 400 gr. mixed berries
- 1/2 tsp. agar-agar
- 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.
- 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.
- When done, chill overnight.
- 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
- -Cream cheese must be room temperature in order to be easier for you to mix it with the rest of the ingredients.
- -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.