Cecile M.: "This cake makes a wonderful patio dessert after a…" Read More
17Ingredients
1480Calories
70Minutes

The perfect cold dessert for a warm summer day, this cheesecake features an explosion of berries. A chocolate shortbread cookie crust sits below a layer of cheesecake strewn with strawberries. This layer is then covered with a thin layer of additional shortbread cookies and then topped with a layer of blueberry and raspberry flavored cheesecake with additional whole berries suspended throughout. Bursting with berry flavor, this cheesecake will both refresh and satisfy your sweet tooth.

Ingredients

  • cake
  • 150 grams shortbread cookies (chocolate)
  • 5 shortbread cookies (additional)
  • 50 grams melted butter
  • 4 cups cream (thick)
  • 250 grams ricotta
  • 300 grams cream cheese
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla powder
  • 1/2 lemon zest
  • 100 grams strawberries (frozen)
  • 75 grams blueberries
  • 75 grams raspberries
  • strawberries
  • blueberries
  • raspberries
  • cherries

Directions

  1. Cake Preparation:
  2. Crush the cookies into fine crumbs. and mix with melted butter.
  3. Line the bottom of a round mold (at least 7 centimeters high) with some parchment paper.
  4. Press the dough to the bottom of the mold, and let rest in the freezer.
  5. Beat together the cream, ricotta, cream cheese, sugar, vanilla powder, and lemon zest to make a cheese paste..
  6. Stir the strawberries, and mix with half the cheese paste.
  7. Pour the strawberry and cheese mixture over the layer of cookie dough, and place in freezer for at least 30 minutes.
  8. Remove pan from freezer.
  9. Cover strawberry mixture with a thin layer of cookies.
  10. Puree 50 grams of blueberries and 50 grams of raspberries, and mix with the remaining dough and cheese.
  11. Stir in the remaining 25 grams of blueberries and 25 grams of raspberries, then pour the batter into the mold covering the cookie layer.
  12. Cover and place in the freezer for at least 5 hours.
  13. For Decoration:
  14. To serve, take cake out of freezer at least 30 minutes before serving.
  15. Decorate with fresh strawberries, blueberries, raspberries and cherries.
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NutritionView more

1480Calories
Sodium23%DV560mg
Fat157%DV102g
Protein45%DV23g
Carbs42%DV126g
Fiber28%DV7g

PER SERVING *

Calories1480Calories from Fat920
% DAILY VALUE*
Total Fat102g157%
Saturated Fat61g305%
Trans Fat
Cholesterol345mg115%
Sodium560mg23%
Potassium810mg23%
Protein23g45%
Calories from Fat920
% DAILY VALUE*
Total Carbohydrate126g42%
Dietary Fiber7g28%
Sugars91g182%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cecile M. 4 Jul 2015
This cake makes a wonderful patio dessert after a long hot day. I've used a variety of berries with this recipe including using all of one type or mixing it up as the recipe suggests.