Chocolate and berry cheesecake
INGREDIENTS FOR CHOCOLATE AND WOODBERRY FRUITS CHEESECAKE (for 22-cm mold)
FOR THE BERRY ROOM:
- 300 g of berries
- 90 g of sugar
- Juice of one lemon
- 250 g of Matt organic zenzerotti
- 50 g of bitter cocoa
- 120 g of butter
- 300 g of cream cheese spread
- 130 g of sugar
- 4 tablespoons of lemon juice
- 6 g of isinglass
- 100 ml fresh whipping cream
FOR THE BERRY SAUCE:
Combine all ingredients and cook over medium heat until reduced by 20%. Allow to cool.
Blend the cookies together with the cocoa in the mixer, add the sugar and melted butter, and blend again. Line the mold with baking paper and spread the dough to the desired height on the walls as well.
Place the isinglass in cold water for at least 10 minutes. Lightly whip 80 ml of cream and gently add the cheese, lemon juice, and sugar. Bring the remaining 20 ml of cream to 45 degrees, squeeze and add the isinglass, mixing well.
Finally combine with the cream cheese and mix.
Pour the cream cheese over the base of Matt’s Organic Zenzerotti, level it and let it rest in the refrigerator for 3 hours. Spread a layer of berry sauce and decorate as desired with fresh fruit and mint leaves.