I’m actually quite addicted to berries and especially, to berry sauce. Even though we love berries, we don’t seem to eat them fast enough. So when they start to get less than plump and perfect, I make this quick berry puree or a sauce.It’s a great way to use up the older berries that are not good enough to eat anymore. And I made this lovely summer cheesecake with homemade berry sauce. The use of berry gives this no-bake cheesecake recipe it’s ombre coloring naturally without the use of food color or dyes.
There are multiple textures to this Berry Ombre Cheesecake. We all know that biting into a dessert with multiple complementing textures feels out of this world! This cheesecake is elegant and quite impressive with an amazing berry flavor that will definitely please your guests.
3.5 oz blueberries
3.5 oz raspberries
3.5 oz blackberries
1/2 tbsp gelatin powder
2 tbsp cold water
1/4 cup sugar
1 tbsp water
1 tbsp lemon juice
3 tbsp butter, melted
5 oz graham crackers
Cream Cheese Mixture
1 3/4 cup whipping cream, 35%fat, chilled
10 oz cream cheese, room temperature
1/2 tbsp gelatin powder
2 tbsp water
1/2 cup powdered sugar
Make to the Berry Sauce
In a small saucepan over medium heat combine the berries, sugar, lemon juice and water and bring to boil.
Let simmer for about 15 minutes, mixing from time to time. When the mixture starts getting thick, remove from heat and and sieve to remove seeds.
Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce.
Let the berry sauce cool until room temperature.
Make to the crust
Crush the crackers with a mixer or in a freezer bag with a rolling pin until you get fine crumbs.
Melt the butter. In a medium bowl, combine the crumbs and the melted butter. Stir until well-combined.
Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is ready.
Make to the cream cheese mixture
Combine the gelatine with the cold water. Let sit for 5-10 minutes to bloom.
In a large mixing bowl, mix cream cheese with powdered sugar.
In another bowl whip the whipping cream until stiff peaks form. Gradually incorporate whipped cream into the cream cheese mixture.
Place the gelatine with the water in a small heatproof bowl over a pan with gently simmering water (double boiler). Whisk continuously until the gelatine is completely dissolved.
slowly add the gelatine mixture to the cream cheese mixture. Beat until combined very well.
Divide cream cheese mixture into three different bowls. Pour about two thirds of the berry sauce into one bowl. Pour the other third into the second bowl. Leave the other bowl as it is.
Spoon the deep purple cream cheese mixture in the prepared pan, over the crust and spread evenly. Freeze for about 10-15 minutes.
Pour the light purple cream cheese mixture in the pan to completely cover the deep purple one and freeze for 10-15 minutes.
Finish with the plain cream cheese mixture. Smooth out the top with the spatula.
Cover the cheesecake with cling film and let it stay in the fridge for at least 6 hours.
Decorate with fresh berries before serving.