This luscious cheesecake is loaded with rich flavors and textures, featuring a creamy blend of white cheese and mascarpone, and studded with bursts of blueberries and strawberries. Topped with a golden layer of finely ground biscuits, this cheesecake is a visually stunning and deliciously indulgent dessert.
Why You'll Love This:
The combination of smooth, rich cheese with the tart sweetness of the berries and the crunchy biscuit topping creates a symphony of flavors and textures in every bite. This cheesecake is not only a delight to eat but also a joy to present, making it the perfect showstopper for any occasion.
Perfect Occasion:
Ideal for celebrations like birthdays, anniversaries, or any festive gathering that calls for a special dessert. It's also perfect for holiday feasts or as a luxurious treat to enjoy with family and friends over a weekend.
Decoration Tips:
Before serving, dust the cheesecake with powdered sugar for a snowy, elegant finish. Garnish with fresh berries and mint leaves to add color and freshness, enhancing the visual appeal and providing a burst of natural flavor.
Ingredients:
- 500 grams of low-fat white cheese (5% fat)
- 250 grams of mascarpone cheese
- 2 cups of sour cream (15% fat)
- 300 grams of white sugar (about 1 and a half cups)
- 6 eggs
- 300 grams of frozen blueberries
- 200 grams of strawberries, diced
- 3/4 cup of flour
- 1/4 cup of tapioca flour
- 100 grams of finely ground biscuits
- Preheat the oven to 130 degrees Celsius (266 degrees Fahrenheit). Prepare a 22-24 cm heart-shaped or round baking pan by greasing it and lining it with parchment paper. Place a pan of water at the bottom of the oven to create moisture.
- In a large bowl, combine sour cream, white cheese, mascarpone, and sugar. Beat until the sugar is dissolved.
- Add eggs one at a time, continuing to beat until well incorporated.
- Sift in the flour and tapioca flour, mixing until there are no lumps.
- Gently fold in the blueberries and strawberries.
- Pour the mixture into the prepared pan, smoothing the top. Evenly sprinkle the ground biscuits over the surface.
- Bake for 2 hours at 130 degrees Celsius. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
- Remove from the oven and allow to cool to room temperature. Refrigerate overnight.
- Before serving, remove from the pan, dust with powdered sugar, and enjoy!
Enjoy!