Variation of cheesecake with fresh berries

Name: Variation of cheesecake with fresh berries
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 5 Butter biscuits; 75 g Amarettini; 50 g soft butter; 1/2 Organic Lemon; 200 g low-fat cream cheese; 1 TEASPOON Vanilla pulp; 20 g + 1 tablespoon icing sugar; 1 egg (size M); 4 TABLESPOONS Sugar; 1 package Vanillin sugar; 80 g Blueberries; 100 g Strawberries; 50 g Raspberries; 1 Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

5 Butter biscuits
75 g Amarettini
50 g soft butter
1/2 Organic Lemon
200 g low-fat cream cheese
1 TEASPOON Vanilla pulp
20 g + 1 tablespoon icing sugar
1 egg (size M)
4 TABLESPOONS Sugar
1 package Vanillin sugar
80 g Blueberries
100 g Strawberries
50 g Raspberries
1 Freezer bag

Directions

1
Put the biscuits in a freezer bag and crumble them into crumbs with a cake roll. Mix butter and biscuit crumbs. Divide the biscuit mixture into 3 dessert rings (approx. 8 cm Ø), press them and chill
2
Grate the lemon peel thinly and squeeze the juice. Stir cream cheese, vanilla pulp, lemon peel and 2 tablespoons lemon juice until smooth. Sweeten with 20 g icing sugar. Separate the egg. Beat egg yolks, 2 tbsp. sugar and vanilla sugar until fluffy. Fold in cream cheese
3
Spread the cream on the cake bases and smooth it down. Put the tartlets in a cool place. Wash the blueberries and strawberries and drain well. Sort the raspberries. Finely puree the strawberries and raspberries with a hand blender, except for a little bit for garnishing. Sweeten with 1 tablespoon icing sugar
4
Whisk the egg white with the whisk of the hand mixer, adding 2 tablespoons of sugar. Spread the blueberries and beaten egg whites over the tartlets. Flame off with a gas burner. Arrange tartlets and sauce and decorate with remaining berries