• Recipes

Recipe: Raspberry and currants cheesecake


For the base
250 g of chocolate biscuits 
200 g of butter

Per the cream
400 g of fresh cheese like Philadelphia 
200 g of liquid cream 
300 g of raspberries 
300 g of Ribes 
4 tablespoons of powdered sugar 

For decoration
2 tablespoons cornstarch 
3 tablespoons of sugar 
200 ml of water or fruit puree

Chop cookies. Afer, melt the butter and mix it with the biscuits to obtain a homogeneous mixture. Spread the compound obtained in the bottom of a cake tin (26 cm diameter) and place in the refrigerator for about 20 minutes.
Then mix the sugar and cream cheese. Whip the cream (you can add the gelatin or to the cream is firmer). Stir the mixture and add vanilla and berries.
Finally pour the cream obtained on the layer of biscuits prepared earlier.
For decoration stir sugar and corn starch and add 200 ml of water or fruit puree. Add some ‘lemon juice but no more than 200 ml of liquid. Put on the fire until the mixture becomes thick. Upon reaching the desired density, let cool and then pour it over the cake. To decorate it, in this case we have used “cat languages” (typical italian biscuits) and berries, but you can use whatever you want!
Finally put the cheesecake in the fridge for at least 4 hours and then… enjoy it!!

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