A delicious, light cheesecake with a creamy texture, perfect for summer days, served with fresh seasonal fruits. It can be made without baking.
Ingredients
1 kg of homogenized cheese (4 packs of 250 g)
1 stick of butter
1 and a half cups of powdered sugar
4 egg yolks
30 g of gelatin
1/2 cup of milk
2 packs of cherry jelly
400 g of fresh fruits (e.g., blueberries, raspberries, blackberries)
Base
250 g of biscuits
50 g of butter
Preparation
Whisk the egg yolks with the powdered sugar and butter until smooth.
Add the homogenized cheese and mix thoroughly.
Dissolve the gelatin in slightly warm milk, mix well, and then add it to the cheese mixture. If the ingredients do not combine, transfer the mixture to a pot and heat over low heat, stirring constantly.
Crush the biscuits. Melt the butter in a small pan, then add it to the crushed biscuits and mix well.
Grease a 25 cm springform pan and arrange the biscuits in it, pressing them down and leveling them.
Place the pan with the biscuits in the freezer for about 10 minutes.
Pour the cheese mixture over the biscuits, then return to the refrigerator for about 90 minutes, until the mixture sets.
Spread the fruits over the set cheesecake, then pour the jelly prepared according to the package instructions over it.
Return the cheesecake to the refrigerator until the jelly sets.