I must be honest and say – I do not like baked cheesecakes. Will eat them (Da!) but much rather mine non-baked, for me a cheesecake should be creamy and juicy and cold – just like the cream cheese it is made of but yummier. To each it’s own – you know..
This recipe is a great one to make when you’re craving something sweet and yummy and creamy, all at the same time. It’s (another) quick (30 min including dishes), no skills required, easy recipe, and it is absolutely perfect for a summer night.
It will, however, require a lot of mixing, whisking & folding and a little patience before you can bite into the end result.
Summer here we come!
Mind! There are lives eggs in this cake.
1/4 tsp cream of tartar
In a large bowl mix together mascarpone cheese, cream cheese and sour cream.
Add the egg yolks into the cheese mixture, folding in gently. When all combined add the melted-chilled white chocolate, fold in gently.
Add the whipped cream and fold in gently.
Wash & dry the berries well.
Cut to big chunks and mix them with 1 tbsp icing sugar.
Add the berries into the cheese mixture, fold in very gently.
Whisk the egg whites until starting to foam, add the other 1/3 cup of sugar & the cream tartar and whisk to stiff peaks.
Fold the eggs white foam into the cheese mix.
Pour the ready mixture on to the biscuit crumbs base, spread the rest of the crumbs on top.
Cover with foil and ‘quick freeze’ for 1 hour, before storing in the fridge.
For best results make sure the bowl and whisks are clean and dry before every use.
This cake is meant to be soft and creamy – for a more structural cake add 1 tbsp of gelatin melted in 1 tbsp hot water to the cheese mix before adding anything else.
You can swap the berries with any other fruit – as long as it does not have high water content