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
desserts!
Ingredients
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
TO DECORATE
·
blackberries, raspberries and fresh mint
leaves
Method:
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.
Enjoy!