A delectable treat, triple-layered berry cheesecake strikes the ideal mix between vivid fruitiness and rich, creamy flavours. Each layer—tangy berry compote, buttery, flaky crust, and creamy and velvety cheesecake—offers a distinct flavour and texture.
Every bite is enticing because to the refreshing contrast between the decadent creaminess and the blend of sour and sweet berries. It’s the type of dish that is both opulent and cosy, and the vivid hues make it as aesthetically pleasing as it is delectable. This cheesecake is ideal for any event and is sure to please!
This amazing triple- layered berry cheesecake only takes 30 minutes to prepare, and only 4 to cook- however you do need to set time aside for chilling. This super quick, easy, and delicious cheesecake creates 12 to 15 servings!
Triple-layered berry cheesecake- ingredient list!
Here is the list of ingredients that you need in order to make this delicious triple- layered berry cheesecake! The ingredient list looks a lot, but trust me once all put together, the burst of flavour is all worth it! My mouth melts just thinking about this amazing cheesecake!
Ingredient list for triple-layered berry cheesecake;
100g of melted butter + more for the tin
200g of digestive biscuits
Two gelatinous leaves
50g of raspberries
50g of caster sugar and two tablespoons
350 grammes of strawberries
500g of soft cheese with full fat
250 millilitres of double cream
A few drops of food colouring in either pink or red
1 tablespoon of pasted vanilla beans
50g of melted white chocolate and a few drops of optional lemon extract
Triple-layered berry cheesecake- step by step instruction guide!
Step 1
Line the sides and bottom of a 20cm springform tin with butter. Use a rolling pin to pound the digestives in a sandwich bag or a food processor until fine crumbs form. Move to a basin and mix in the melted butter until the mixture resembles wet sand. Pour the mixture into the prepared tin, use the back of a spoon to level the bottom, and then refrigerate.
Step 2
The gelatine leaves should be soaked in cold water. Blitz the raspberries to a smooth purée in a food processor or in a jug with a stick blender. Remove the seeds by sieving. Pour the raspberry sauce over one drained gelatine leaf in a bowl and whisk to dissolve it after heating it with 1 tablespoon sugar in a small skillet until it begins to steam.
Step 3
In a food processor, blitz 3 (about 65g) of the strawberries. Then, reheat them well with 1 tablespoon of sugar. Pour into a basin and mix with the remaining gelatine leaf that has been drained.
Step 4
Beat the cream, caster sugar, and soft cheese until they barely begin to thicken. Approximately 260g should be divided among three bowls. With a few drops of food colouring, fold the strawberry purée into one to make it light pink, the raspberry mixture with the gelatine into another to make it dark pink, and then the vanilla bean paste into the third.
Step 5
Using a spoon, spread the raspberry filling evenly throughout the biscuit base. Then, using a clean spoon, level the top of the vanilla mixture and repeat with the strawberry filling, carefully smoothing over without disturbing the bottom layer. To prevent pulling the layers below, a knife or spatula could be useful. Refrigerate for four hours or overnight.
Step 6
Between the cheesecake and the paper, loosen the base of the cake tin by running a knife over its sides. After transferring to a cake stand, use a palette knife to flatten the sides and tidy up the layers. If using, stir a few drops of lemon essence into the chocolate. Place the remaining strawberries on top, some whole, some cut, and finish by drizzling over the chocolate.
That is it! Your amazing triple layered berry cheesecake is complete and ready to be served!
For more recipes like this triple layered berry cheesecake, click on this link here!
For more recipes, articles and more just like this berry cheesecake, click on this link here!
