Chinese New Year is around. I’ve got 3 days off. Apart from hopping to the hospital for visiting Dad, a little time is spared for new trial. This one is built on creamy cheesecake with a twist of mixed berries, very gentle touch. I could have placed blueberry filling and blueberries on top to make it an extension of blueberry cheesecake made a few weeks ago. But I opt for simplicity, a mild pink cheesecake enlightening joy through the eyes.
60g raspberry & blackberry
juice of 1/3 lemon
320g cream cheese
170g milk (split into 100g & 70g)
130g sugar (split into 2 equal portions)
3 egg yolks
13g gelatin, softened
Mix the ground biscuit and melted butter. Layout the mixture on the bottom of the cake tin.
Heat the berries with lemon juice and sugar. Squash to mix. Let cool.
Bring 100g milk and half portion sugar to boil
Mix 70g milk, half portion sugar and egg yolks. Slowly pour in the boiled milk mixture and mix well. Let cool.
Add the softened gelatin to milk and egg mixture. Sieve it and add to the cream cheese. Beat at low speed.
Add the cream in two batches and mix well.
Stir in the berries mixture. Pour it over into the cake pan.
Refrigerate for at least 2 hours.