Ingredients:
200g butter biscuits
80g butter, melted
250ml heavy cream
500g cream cheese
1 organic lemon
100g powdered sugar
1 packet vanilla sugar
1 packet whipping cream stabilizer
50g frozen mixed berries
YO Wild Berry Fruit Syrup
Preparation:
First, finely chop the butter biscuits in a food processor. Mix the crumbs with the melted butter and press them into a springform pan lined with baking paper. Using a small glass works best for this.
Whip the heavy cream with the stabilizer until creamy. In a separate bowl, beat the cream cheese with vanilla sugar, powdered sugar, and the juice and zest of an organic lemon until fluffy. Gently fold in the whipped cream and spread the mixture over the biscuit base. Smooth it out and refrigerate for at least 4 hours, preferably overnight.
For a fruity topping, mix the frozen berries with 3 tablespoons of YO Wild Berry Syrup and warm slightly.
Slice the cheesecake with a sharp knife and serve each piece with the berry topping. Finally, drizzle with a bit more YO Wild Berry Syrup and enjoy!
Recipe & Photo: Corine Sicher
