Three-layer berry cheesecake.
250 g cream cheese
50 g butter
100 ml milk
60 g flour
40 g cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
6 eggs (separate whites from yolks)
140 g granulated sugar
lemon juice for whipping proteins
300 g of berries, fresh or frozen.
Original recipe: 1 cup blueberries, 1 cup strawberries, and 1 cup blackberries
You will also need fresh berries for decoration. If it's not the season, but you don't want to buy from the store, turn on your imagination and decorate the berry cheesecake to your taste)
Puree each type of berry to make 3 types. Preheat the oven to 160 degrees. Grease a baking dish with oil.
Melt the cream cheese, butter and milk and blend until smooth. Refrigerate the mixture. Add flour, cornstarch, egg yolks, lemon juice and mix well. Whisk the egg whites and lemon juice in a separate bowl. Add sugar to this mixture and beat well. Add this mixture to the first mixture and mix well. Take 3 equal containers, put in each berry puree (each container has its own kind), and divide the cream mixture into 3 equal parts and pour to each puree, mix.
Pour one layer of cheesecake into a baking dish and bake for 10 to 15 minutes, then pour in the second layer and bake for another 10 minutes. When the last layer is poured, bake for an hour (approximately), until the vergina is golden brown. Chill the berry cheesecake at room temperature. Garnish the top of the cheesecake with fresh berries or your choice.