This Mountainberry Cheesecake is a masterful blend of textures and flavors, crafted to please the palate with layers of blackberry cheesecake, blueberry compote, and a lemon-infused topping. Starting with a crunchy sweet biscuit crust and leading up to a zesty lemon cream topping, this cheesecake offers a rich, fruity experience that’s both refreshing and indulgent.
Why You’ll Love This: This cheesecake is a celebration of berries, with the distinct flavors of blackberries and blueberries making a vibrant statement. The creamy filling is perfectly balanced by the tartness of the fruit purée and compote, providing a lush, mouthwatering treat. The lemon topping adds a bright note, enhancing the fruity flavors with a citrusy zest that ties all the elements together beautifully.
Perfect Occasion: This cheesecake is ideal for special occasions like birthdays, holidays, or family gatherings. It’s especially perfect for summer events or any occasion that calls for a standout dessert. Its visually appealing layers and sophisticated flavor profile make it a great choice for impressing guests or enjoying as a special treat.
Decoration Tips: For an elegant finish, garnish the cheesecake with fresh blackberries, blueberries, and a sprinkle of lemon zest just before serving. If you’re feeling creative, edible flowers or a drizzle of berry coulis can also add to its visual appeal. A dusting of powdered sugar over the top can give it a subtle sweetness and a professional bakery look.
Ingredients:
- For the Crust:
- 260g digestive biscuits or sweet crackers, finely crushed
- 90g melted butter
- 2 tbsp sugar
- For the Cheesecake Filling:
- 600g cream cheese, softened
- 100g crème fraîche
- 200g sugar
- 3 eggs
- 180g blackberry purée
- For the Blueberry Compote:
- 300g blueberries
- 50g sugar
- For the Lemon Topping:
- 100g cream cheese, softened
- 250ml heavy whipping cream
- 75g icing sugar
- Zest from 1/4 of a lemon
- Prepare the Crust:
- Mix the crushed biscuits with melted butter and sugar until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Cheesecake Filling:
- Beat the cream cheese, crème fraîche, and sugar together until smooth.
- Add eggs one at a time, fully incorporating each before adding the next.
- Stir in the blackberry purée, then pour the filling over the prepared crust.
- Bake in a preheated oven at 350°F (175°C) for about 45-55 minutes, or until set but still slightly jiggly in the center. Cool completely.
- Blueberry Compote:
- Combine blueberries and sugar in a saucepan over medium heat.
- Cook until the berries burst and the mixture thickens slightly. Cool before using.
- Lemon Topping:
- Whip the cream cheese until smooth. Gradually add the heavy whipping cream and icing sugar, continue whipping until stiff peaks form.
- Fold in the lemon zest.
- Assemble:
- Spread the blueberry compote over the cooled cheesecake.
- Top with the lemon cream mixture.
- Refrigerate for at least 4 hours, or overnight, to set completely.
Enjoy this exquisite Mountainberry Cheesecake, where each layer offers a burst of fresh, fruity flavor, making it a perfect dessert for any celebratory occasion!
