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@kerianel: Заморожена вода така таємнича...) #cat #cats

Kateryna
Kateryna
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Tuesday 05 July 2022 20:35:56 GMT
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I finally made the viral upside-down berry cheesecake and WOW 😍🍓🫐 The crust is packed with Biscoff and graham crackers, the cheesecake filling is light and creamy, and the berry center is absolutely incredible. Crust: • 1½ sleeves Biscoff cookies • 9 graham cracker sheets • 1 cup (2 sticks) melted butter Berry Filling: • 3 cups mixed berries • ⅔ cup sugar • Juice of ½ large lemon • 1 tsp lemon zest • 1½ tbsp cornstarch • 1½ tbsp water Cheesecake Filling: • 24 oz cream cheese (room temperature) • 8 oz mascarpone (room temperature) • ½ cup sour cream (room temperature) • 1½ cups powdered sugar • 1½ cups heavy cream • ½ cup powdered sugar (for whipped cream) • 1 tsp vanilla • Squeeze of lemon juice IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Add the berries, sugar, lemon juice, and lemon zest to a saucepan. Cook over medium heat until the berries soften and release their juices. 3. Mix the cornstarch and water to make a slurry. Stir into the berries and cook until thick. Let cool completely. 4. Crush the Biscoff cookies and graham crackers, then mix with melted butter. Press into the bottom and sides of the prepared pan. 5. Beat the cream cheese until light and fluffy. 6. Add the mascarpone and mix just until combined. 7. Add the sour cream, 1½ cups powdered sugar, vanilla, and a squeeze of lemon juice. Mix just until combined. 8. In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar to stiff peaks. Fold into the cheesecake mixture. 9. Add about ⅔ of the cheesecake filling to the crust. Create a well in the center and fill with the cooled berry mixture. Cover with the remaining cheesecake filling and smooth the top. 10. Cover and chill overnight. 11. Place a serving plate on top and carefully flip the cheesecake over. Remove the springform ring, then remove the pan bottom and peel off the parchment paper. 12. Dig in! BONUS TIP: Jesus loves you berry much ❤️🍓 #cheesecake #berrycheesecake #nobakedessert #dessertrecipe #sarahsweets
I finally made the viral upside-down berry cheesecake and WOW 😍🍓🫐 The crust is packed with Biscoff and graham crackers, the cheesecake filling is light and creamy, and the berry center is absolutely incredible. Crust: • 1½ sleeves Biscoff cookies • 9 graham cracker sheets • 1 cup (2 sticks) melted butter Berry Filling: • 3 cups mixed berries • ⅔ cup sugar • Juice of ½ large lemon • 1 tsp lemon zest • 1½ tbsp cornstarch • 1½ tbsp water Cheesecake Filling: • 24 oz cream cheese (room temperature) • 8 oz mascarpone (room temperature) • ½ cup sour cream (room temperature) • 1½ cups powdered sugar • 1½ cups heavy cream • ½ cup powdered sugar (for whipped cream) • 1 tsp vanilla • Squeeze of lemon juice IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Add the berries, sugar, lemon juice, and lemon zest to a saucepan. Cook over medium heat until the berries soften and release their juices. 3. Mix the cornstarch and water to make a slurry. Stir into the berries and cook until thick. Let cool completely. 4. Crush the Biscoff cookies and graham crackers, then mix with melted butter. Press into the bottom and sides of the prepared pan. 5. Beat the cream cheese until light and fluffy. 6. Add the mascarpone and mix just until combined. 7. Add the sour cream, 1½ cups powdered sugar, vanilla, and a squeeze of lemon juice. Mix just until combined. 8. In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar to stiff peaks. Fold into the cheesecake mixture. 9. Add about ⅔ of the cheesecake filling to the crust. Create a well in the center and fill with the cooled berry mixture. Cover with the remaining cheesecake filling and smooth the top. 10. Cover and chill overnight. 11. Place a serving plate on top and carefully flip the cheesecake over. Remove the springform ring, then remove the pan bottom and peel off the parchment paper. 12. Dig in! BONUS TIP: Jesus loves you berry much ❤️🍓 #cheesecake #berrycheesecake #nobakedessert #dessertrecipe #sarahsweets

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