Cheesecake alle More di Gelso - Valle del Crati

Impress your guests with a tasty dessert, with an intense and decisive flavour.

Easy to make, it will only take a couple of hours to rest in the fridge and the cheesecake will be ready to be savoured, down to the last bite!

The creamy consistency of the cheese goes perfectly with the Mulberry Extra Jam , with its sweet flavor and slightly acidic aftertaste.

What are you waiting for to replicate it? Mark the recipe now, it will become one of your favorite desserts!


FOR THE BASE (24 cm diameter mould)

240 g dry biscuits to taste

120g butter


500g mascarpone

100 g liquid fresh cream

65 g sugar

25 g corn starch

1 egg

1 yolk

juice of 1/2 lemon

vanilla flavor

4 sheets of isinglass


2 jars Mulberry Extra Blackberry Jam

2 sheets of isinglass


blackberries, raspberries and fresh mint leaves


Blend the biscuits in a mixer, apart from melting the butter and leaving to cool.

In a bowl, mix the biscuits with the butter and place them on a baking tray lined with parchment paper; compact well with a spoon. Place in the fridge for about 30 minutes.

Prepare the cream :

Break the egg into a bowl and mix with the yolk and sugar; beat with a whisk until you get a thick cream.

Add the vanilla aroma and the mascarpone, little by little.

Once all the mascarpone is incorporated, add the lemon juice and cornstarch; finally add the fresh cream, continuing to beat with a whisk.

In the meantime, put the 4 isinglass sheets in a bowl with water at room temperature and leave to soften for about 10 minutes.

After the time has elapsed, put 2-3 tablespoons of milk in a saucepan and insert the softened isinglass sheets, melting over low heat. Leave to cool.

Mix this mixture with the previously prepared cream.

Take the mold again with the biscuit base and spread the cream obtained over it, leveling well with a spatula.

Place in the fridge for at least 1 hour and a half, until the mixture is well firmed.

Prepare the cover :

Soften the two sheets of isinglass with water and then dissolve in a saucepan with a spoonful of water and leave to cool.

In another bowl, put the contents of two jars of Extra Mulberry Jam and add the isinglass, mixing well.

Distribute on the now firmed base and decorate with red fruits of your choice and fresh mint leaves.

Enjoy your meal!