Ingredients for Biscuit Layer
-250 g of pötibör biscuits (powdered in blender)
-100 g (1/2 cup) butter (melted)
-35 g (3 tablespoons) icing sugar
Grease the back of a -23 cm clamped mold with very little oil and place the appropriately cut oiled paper on the base.
-Start heating your oven at 170 degrees.
-In a bowl, eat the powdered biscuits, butter and icing sugar nicely together with the spatula and pour into the mold. With the help of a glass or spoon, press over the biscuits and carry them to the edges of the mold to raise them.
-Bake and remove in the oven for 10 minutes.
Ingredients for Cheesecake Mortar
-500 g mascarpone cheese (or labne cheese) (room temperature)
-60 g (4 tablespoons) butter (soft at room temperature)
-210 g (1 cup+1 tablespoon) granulated sugar
-2 eggs (at room temperature)
-20 g (2 tablespoons) flour
-60 g (1/4 cup) cream (add 1 teaspoon of freshly squeezed lemon juice or grape vinegar to the cream at room temperature)
-1 teaspoon vanilla extract or 1 pack of vanilla
- Start heating at 150 degrees if your oven is turbocharged and 170 degrees at normal upside down.
- Beat the cheese, butter and granulated sugar in a medium speed setting for 3 minutes.
- Beat the eggs one by one until they are mixed.
- Add the flour, sour cream and vanilla, stirring, then pour into your mold and put in the oven.
-Bake in the oven for about 1 hour. Check at the end of the period, if the cheesecake mortar part does not shake much when it shakes slightly, but if it remains stationary, it is cooked.
- Turn off the oven but leave the lid closed for 15 minutes.
-Then open the oven cover with a slight range and leave it this way for another 15 minutes.
-At the end of this period, remove the cheesecake and leave until it reaches room temperature.
-Leave to cool in the refrigerator when it reaches room temperature completely.
Ingredients for Red Fruit Sauce
-112 gr frambuase
-170 g strawberries
-170 g blueberries
-135 g (2/3 cup) granulated sugar
-1 teaspoon lemon juice
Pass all the fruits through the blender and cook in a saucepan until slightly darkened and the sauce is thick, adding the granulated sugar and lemon juice. Pour over your cheesecake and garnish with extra red fruits.
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