Impress your guests with a tasty dessert with a strong and intense flavour.
Easy to make, it will only take a couple of hours resting in the fridge and the cheesecake will be ready to be savoured, right down to the last bite!
The creamy texture of the cheese goes perfectly with the Extra Blackberry Jam, with its sweet flavour and slightly sour aftertaste.
What are you waiting for to replicate it? Bookmark this recipe now, it will become one of your favourite
FOR THE BASE (24 cm diameter mould)
· 240 g dry biscuits to taste
· 120 g butter
FOR THE CREAM
· 500 g mascarpone
· 100 g fresh liquid cream
· 65 g sugar
· 25 g corn starch
· 1 egg
· 1 yolk
· juice of 1/2 lemon
· vanilla flavouring
· 4 sheets of isinglass
FOR THE TOPPING
· 2 jars extra mulberry jam
· 2 sheets of isinglass
· blackberries, raspberries and fresh mint leaves
Blend the biscuits in a mixer, separately melt the butter and leave to cool.
Mix the biscuits with the butter in a bowl and place on a baking tray lined with baking paper; compact well with a spoon. Place in the fridge for about 30 minutes.
Prepare the cream:
In a bowl, break the egg and mix with the yolk and sugar; beat with a whisk until thick.
Add the vanilla flavouring and the mascarpone cheese, a little at a time.
Once all the mascarpone has been incorporated, add the lemon juice and cornstarch; finally add the fresh cream, continuing to beat with a whisk.
In the meantime, place the 4 sheets of isinglass in a bowl with water at room temperature and leave to soften for about 10 minutes.
After this time, put 2- 3 tablespoons of milk in a saucepan and add the softened isinglass sheets, melting them over a low heat. Leave to cool.
Mix this mixture with the previously prepared cream.
Take the mould with the biscuit base and spread the resulting cream on top, levelling well with a spatula.
Place in the fridge for at least 1½ hours, until the mixture has firmened up.
Prepare the topping:
Soften the two sheets of isinglass with water and then dissolve in a small saucepan with a tablespoon of water and leave to cool.
In another bowl put the contents of two jars of Mulberry Extra Jam and add the isinglass, mixing well.
Spread over the now firmed base and decorate with red fruits of your choice and fresh mint leaves.