Fruity Cheesecake

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The sweet tooth cravings kicked in last week and also the hot days didn’t wait for august to come. This situation will make you think of ice cream immediately, but I wanted to introduce you to something else today, that will satisfy your sweet cravings while keeping everything fresh and suitable to the season ... 
Say „cheese“ to my adjustable fruity cheesecake.


I love this recipe! Cheesecakes are not hard to make at all and they don’t require too much prepping either. In fact I don’t mind how perfect they come out, with crack or not, puffed or dropped down. I don’t cheeseshame and I hope you don’t either. The perfection depends on the quality of the cheese, the quality of the sugar, how much you mix it, how simple you want to make it, how well your oven works, etc, etc. 
I‘m saying this because I want to let you know that nobody is always perfect, even the cheesecake, even if you follow the same recipe every time, something different might happen, but don’t get scared or discouraged, because in the end it will always taste delicious. 
Before I start with my recipe, I wanted to mention that most of the time I want some texture on my cheesecake. Therefore I‘ve decided to add a bit of ricotta in there, but if you like a really smooth cheesecake, replace it with cream cheese. 
LET‘S GET TO THE RECIPE!! 
Ingredients
For the crust: 
3 cups of crumbled biscuits
2/3 cup butter
For the filling:
4 eggs
750g mascarpone cheese
250g ricotta cheese
1 cup sugar
1 tsp of vanilla extract 
Instructions*
Firstly preheat the oven to 180°C, because every step flows super fast. 
Lay a round cut parchment paper to a springform pan. Combine biscuit crumbs and butter, then press onto bottom of the pan. 
Beat the cream cheese (mascarpone), the ricotta cheese, the sugar and the vanilla with an electric handmixer until well combined. 
Add the eggs one at a time while mixing on low speed. 

When it’s done, pour the mixture over the crust and it is ready to bake for about 55 minutes. 

You will know when it’s done, because a golden layer covers the cheesecake. Even if the center is a bit wobbly, take it out of the oven and let it set & cool down. 
Then put it in the fridge for at least 4 hours. 
Run knife around the rim of the pan to loosen the cheesecake. 
Add jam and fresh fruits that you prefer. 


I love this step because you adjust it to your likings and it goes super well with everything. I have tried it with seasonal fruits and jams like: peach jam and fresh peaches, but also with strawberry jam and fresh blackberries on top. 
HOPE YOU ENJOY!!
Location: Albania

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