Wildberry Cheesecake
Wildberry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
For the Wildberry Jam and Glaze
- 2 cups mixed berries, (raspberries, blackberries, blueberries)
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 cup powdered sugar
- 1 tablespoon cornstarch
For the Cheesecake Filling
- 3 gelatin sheets
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
For Garnish
- 1/2 cup fresh mixed berries, (raspberries, blackberries, blueberries)
- 5 fresh mint leaves
Instructions
- 1
Prepare the Crust: Place the digestive biscuits into a food processor and blend until finely crushed into crumbs. Melt the unsalted butter in a small saucepan over low heat.
⏱️ 5 min
- 2
Transfer the cookie crumbs to a mixing bowl. Pour the melted butter over the cookie crumbs and mix thoroughly with a wooden spoon until well combined. Line the bottom of a springform pan with parchment paper.
⏱️ 5 min
- 3
Pour the buttered cookie crumbs into the prepared springform pan. Use a potato masher to firmly press the crumbs down, creating an even and compact crust layer. Place the pan with the crust into the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 4
Prepare the Wildberry Jam: Place the mixed berries into a small saucepan. Squeeze the lemon juice into the saucepan with the berries. Add 1/4 cup of powdered sugar to the berry mixture.
⏱️ 5 min
- 5
Cook the berry mixture over medium heat, stirring occasionally, until the berries soften and break down into a jam-like consistency, about 8-10 minutes.
⏱️ 10 min
- 6
Separate the juice from the wild berries by pouring the cooked mixture through a fine-mesh sieve set over a bowl. Use a wooden spoon to press the pulp against the sieve, extracting as much juice as possible. Reserve both the strained berry pulp (for the filling) and the juice (for the glaze) separately.
⏱️ 5 min
- 7
Prepare the Cheesecake Filling: Soften the gelatin sheets by placing them in a small shallow bowl filled with cold water for 5-10 minutes.
⏱️ 10 min
- 8
Pour the heavy cream into a small pan and heat gently over low heat until warm, but not boiling. Squeeze excess water from the softened gelatin sheets. Add the squeezed gelatin sheets to the warm heavy cream in the pan, whisking until the gelatin completely dissolves. Set aside to cool slightly.
⏱️ 5 min
- 9
In a large mixing bowl, combine the ricotta cheese and softened cream cheese. Briefly mix the cheeses with a whisk until just combined. Gradually add 1/2 cup of powdered sugar to the cheese mixture, whisking a little bit at a time until smooth and lump-free.
⏱️ 10 min
- 10
Pour the heavy cream and gelatin mixture into the cheese mixture. Whisk everything together until the filling is smooth and well combined.
⏱️ 5 min
- 11
Assemble the Cheesecake (First Chill): Retrieve the chilled crust from the refrigerator. Pour approximately half of the cheesecake filling mixture over the crust in the springform pan.
⏱️ 2 min
- 12
Spoon portions of the reserved wildberry pulp (not the juice) onto the first layer of filling. Carefully pour the remaining cheesecake filling over the wildberry pulp, ensuring it is evenly distributed.
⏱️ 3 min
- 13
Refrigerate the cheesecake for 4 to 6 hours, or preferably overnight, to allow it to set completely.
⏱️ 360 min
- 14
Prepare the Wildberry Glaze: Pour the reserved wildberry juice into a small saucepan. Add the cornstarch to the juice. Whisk continuously over medium heat until the glaze thickens to a pourable consistency, about 5 minutes.
⏱️ 5 min
- 15
Apply Glaze and Final Chill: Pour the thickened wildberry glaze evenly over the top of the chilled cheesecake. Refrigerate the cheesecake again for 1 hour to allow the glaze to set.
⏱️ 60 min
- 16
Unmold and Garnish: Once chilled, use a knife to carefully loosen the edges of the cheesecake from the springform pan. Remove the springform ring. Arrange fresh mixed berries artfully on top of the glaze. Add fresh mint leaves for a decorative touch. The Wildberry Cheesecake is now ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wildberry Cheesecake
For the Crust
- 1 1/2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
For the Wildberry Jam and Glaze
- 2 cups mixed berries, (raspberries, blackberries, blueberries)
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 cup powdered sugar
- 1 tablespoon cornstarch
For the Cheesecake Filling
- 3 gelatin sheets
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
For Garnish
- 1/2 cup fresh mixed berries, (raspberries, blackberries, blueberries)
- 5 fresh mint leaves
Instructions
- 1
Prepare the Crust: Place the digestive biscuits into a food processor and blend until finely crushed into crumbs. Melt the unsalted butter in a small saucepan over low heat.
⏱️ 5 min - 2
Transfer the cookie crumbs to a mixing bowl. Pour the melted butter over the cookie crumbs and mix thoroughly with a wooden spoon until well combined. Line the bottom of a springform pan with parchment paper.
⏱️ 5 min - 3
Pour the buttered cookie crumbs into the prepared springform pan. Use a potato masher to firmly press the crumbs down, creating an even and compact crust layer. Place the pan with the crust into the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 4
Prepare the Wildberry Jam: Place the mixed berries into a small saucepan. Squeeze the lemon juice into the saucepan with the berries. Add 1/4 cup of powdered sugar to the berry mixture.
⏱️ 5 min - 5
Cook the berry mixture over medium heat, stirring occasionally, until the berries soften and break down into a jam-like consistency, about 8-10 minutes.
⏱️ 10 min - 6
Separate the juice from the wild berries by pouring the cooked mixture through a fine-mesh sieve set over a bowl. Use a wooden spoon to press the pulp against the sieve, extracting as much juice as possible. Reserve both the strained berry pulp (for the filling) and the juice (for the glaze) separately.
⏱️ 5 min - 7
Prepare the Cheesecake Filling: Soften the gelatin sheets by placing them in a small shallow bowl filled with cold water for 5-10 minutes.
⏱️ 10 min - 8
Pour the heavy cream into a small pan and heat gently over low heat until warm, but not boiling. Squeeze excess water from the softened gelatin sheets. Add the squeezed gelatin sheets to the warm heavy cream in the pan, whisking until the gelatin completely dissolves. Set aside to cool slightly.
⏱️ 5 min - 9
In a large mixing bowl, combine the ricotta cheese and softened cream cheese. Briefly mix the cheeses with a whisk until just combined. Gradually add 1/2 cup of powdered sugar to the cheese mixture, whisking a little bit at a time until smooth and lump-free.
⏱️ 10 min - 10
Pour the heavy cream and gelatin mixture into the cheese mixture. Whisk everything together until the filling is smooth and well combined.
⏱️ 5 min - 11
Assemble the Cheesecake (First Chill): Retrieve the chilled crust from the refrigerator. Pour approximately half of the cheesecake filling mixture over the crust in the springform pan.
⏱️ 2 min - 12
Spoon portions of the reserved wildberry pulp (not the juice) onto the first layer of filling. Carefully pour the remaining cheesecake filling over the wildberry pulp, ensuring it is evenly distributed.
⏱️ 3 min - 13
Refrigerate the cheesecake for 4 to 6 hours, or preferably overnight, to allow it to set completely.
⏱️ 360 min - 14
Prepare the Wildberry Glaze: Pour the reserved wildberry juice into a small saucepan. Add the cornstarch to the juice. Whisk continuously over medium heat until the glaze thickens to a pourable consistency, about 5 minutes.
⏱️ 5 min - 15
Apply Glaze and Final Chill: Pour the thickened wildberry glaze evenly over the top of the chilled cheesecake. Refrigerate the cheesecake again for 1 hour to allow the glaze to set.
⏱️ 60 min - 16
Unmold and Garnish: Once chilled, use a knife to carefully loosen the edges of the cheesecake from the springform pan. Remove the springform ring. Arrange fresh mixed berries artfully on top of the glaze. Add fresh mint leaves for a decorative touch. The Wildberry Cheesecake is now ready to serve.
⏱️ 5 min