Mozzarella cheesecake with berry sauce by Rosanna Marziale -
by Rosanna Marziale
4
60 minutes
Ingredients
Base
150g of chocolate biscuits
80g of butter, melted
Cheesecake
300g of mozzarella cheese, chopped, plus 100g extra to serve
150g of whipping cream
100g of icing sugar
8g of gelatine, softened in cold water
1 lemon, juiced
1 vanilla pod
Berry sauce
300g of blackberries
20g of icing sugar
Method
1
To prepare the bases, place the chocolate biscuits in a food processor and
blitz to crumbs. Mix these in a bowl with the melted butter
80g of butter
150g of chocolate biscuits
2
Line a tray with baking parchment and place 7cm pastry rings on top. Press
the biscuit mix into the rings with the back of a spoon, creating an even
layer
(about 0.5cm thick). Carefully place the tray and rings into the freezer to
chill and firm up (alternatively you could make one large cheesecake in a
springform
tin, or tin with a removable base)
3
For the cheesecake mixture, squeeze the mozzarella well to remove any
excess liquid, then add to a food processor and blend until creamy. Add 50g
of the
icing sugar, along with the lemon juice and vanilla and mix to combine
300g of mozzarella cheese, plus 100g extra to serve
50g of icing sugar
1 lemon, juiced
1 vanilla pod
4
Remove the gelatine from the water and squeeze out any excess liquid. Warm
it through with about 2 tablespoons of the cream, until the gelatine has
melted
into the cream, then combine with the mozzarella
8g of gelatine, softened in cold water
20g of whipping cream
5
Whip the remaining cream to soft peaks, then mix gently into the mozzarella
with the remaining 50g of icing sugar
50g of icing sugar
130g of whipping cream
6
Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge
for at least 4 hours (or overnight) to set
7
In a small pan, gently heat the blackberries with the 20g of icing sugar
until thickened and the berries have broken down. Chill the sauce until
needed
300g of blackberries
20g of icing sugar
8
Place the extra 100g of mozzarella in the freezer to chill and become firm
9
When ready to serve, transfer a biscuit disc to each serving plate and
allow to come to room temperature. Carefully unmould the cheesecake domes
and place
on top of the biscuit bases, before spooning some of the berry sauce over
each plate
10
Grate over a little of the frozen mozzarella onto to each plate and serve
by Rosanna Marziale
4
60 minutes
Ingredients
Base
150g of chocolate biscuits
80g of butter, melted
Cheesecake
300g of mozzarella cheese, chopped, plus 100g extra to serve
150g of whipping cream
100g of icing sugar
8g of gelatine, softened in cold water
1 lemon, juiced
1 vanilla pod
Berry sauce
300g of blackberries
20g of icing sugar
Method
1
To prepare the bases, place the chocolate biscuits in a food processor and
blitz to crumbs. Mix these in a bowl with the melted butter
80g of butter
150g of chocolate biscuits
2
Line a tray with baking parchment and place 7cm pastry rings on top. Press
the biscuit mix into the rings with the back of a spoon, creating an even
layer
(about 0.5cm thick). Carefully place the tray and rings into the freezer to
chill and firm up (alternatively you could make one large cheesecake in a
springform
tin, or tin with a removable base)
3
For the cheesecake mixture, squeeze the mozzarella well to remove any
excess liquid, then add to a food processor and blend until creamy. Add 50g
of the
icing sugar, along with the lemon juice and vanilla and mix to combine
300g of mozzarella cheese, plus 100g extra to serve
50g of icing sugar
1 lemon, juiced
1 vanilla pod
4
Remove the gelatine from the water and squeeze out any excess liquid. Warm
it through with about 2 tablespoons of the cream, until the gelatine has
melted
into the cream, then combine with the mozzarella
8g of gelatine, softened in cold water
20g of whipping cream
5
Whip the remaining cream to soft peaks, then mix gently into the mozzarella
with the remaining 50g of icing sugar
50g of icing sugar
130g of whipping cream
6
Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge
for at least 4 hours (or overnight) to set
7
In a small pan, gently heat the blackberries with the 20g of icing sugar
until thickened and the berries have broken down. Chill the sauce until
needed
300g of blackberries
20g of icing sugar
8
Place the extra 100g of mozzarella in the freezer to chill and become firm
9
When ready to serve, transfer a biscuit disc to each serving plate and
allow to come to room temperature. Carefully unmould the cheesecake domes
and place
on top of the biscuit bases, before spooning some of the berry sauce over
each plate
10
Grate over a little of the frozen mozzarella onto to each plate and serve