How to make
The biscuits are crushed or ground in a blender. Then add three tablespoons of butter and mix everything. The mixture is poured into a form with a removable bottom and is lined with baking paper and pressed with a spoon to form a biscuit base.
This recipe requires a shape with a diameter of 6.3″ (16 cm). Unfortunately, I did not have one and used a larger one. For this reason, the very colorful layers of this cake are not visible. The form is placed in the refrigerator, so that the base can set.
The fruit are washed and put in a small saucepan along with three tablespoons of sugar and one tablespoon of fresh lemon juice. Heat the fruit on the stove until the juice is released and the sugar melts. They must remain whole and not become mushy. Finally, add 1/3 of the gelatin dissolved in a water bath.
In a separate bowl, mix the cream cheese, yogurt, three tablespoons of sugar and one tablespoon of lemon juice. All ingredients are mixed well into a homogeneous, smooth mixture. Finally, add the remaining gelatin, prepared in advance in a water bath.
The mixture is divided into three parts. In the first part, pour only the juice separated from the fruit, while stirring to color the mixture. In the second part, only the fruit are added and stirred again, while the third remains white.
Remove the cooled cake tin and pour the darkest mixture with the fruit on the base. In order for the cream to set faster, the form is placed in the freezer for 20 minutes. It is taken out and the mixture, mixed only with the fruit juice, is poured on the first layer.
Spread it out evenly and put it back in the freezer. Once it has set, spread the remaining white cream. It is placed in the refrigerator and after it sets, the cheesecake is decorated with the fresh fruit.
I had only two layers, because my cake tin turned out to be quite large and there was no big difference in the color. But despite everything, it turned out to be a very tasty dessert.
The cheesecake with blackberries and raspberries is ready.
