Upside-Down Triple Berry Cheesecake (No-Bake)

• portioner: 14 servings
• aktiv tid: 45 minutes
• total tid: 1 day 45 minutes

Ingredienser

3 cups (400g) mixed berries of choice, fresh or frozen (I personally used frozen raspberries, blackberries, and blueberries)

1/2 cup (100g) granulated sugar

1 tbsp (15ml) lemon juice

Zest of 1 lemon

1 tbsp (8g) cornstarch

1 tbsp (15ml) water

1 tsp (4g) vanilla bean paste or extract

4 cups (2 full sleeves; 500g) crushed Biscoff cookies (substitution: graham crackers)

3/4 cup (170g) salted butter, melted

1 1/2 cups (360ml) heavy cream, cold

24oz (3 blocks; 678g) cream cheese, at room temperature

3/4 cup (90g) powdered sugar

1/2 cup (120g) sour cream or Greek yogurt

1 tsp (4g) vanilla bean paste or extract

Pinch of salt

Vejledning

Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

Start by preparing the berry compote so it has plenty of time to cool completely. In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest. Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes). You still want the mixture to be a little runny, so don’t cook it for too long!

Remove from the heat and stir in the vanilla. Set aside to cool. I personally like to place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process. It needs to be completely cooled before adding it to the cheesecake!

In a medium bowl, stir together the crushed Biscoff cookies (or graham crackers) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Press the crumbs into the bottom and all the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. I recommend working slowly here, really ensure that the crust is packed in very tightly, evenly, and all the way up the sides of the pan. Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside until ready to use.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined. Then add the sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined. At this point, the batter should be very smooth!

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth. Make sure to do this slowly so you don’t deflate the whipped cream!

Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust. Spread into an even layer. Then, make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan/crust. It should be like a little bowl that the berry compote will sit in!

Make sure your berry compote is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote. The filling should pretty much be at the very top of the rim of the pan!

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan. Carefully and quickly invert it (refer to video above if needed). Gently release the springform pan.

Smash the crust and serve; I personally like mine with a little dollop of lemon curd!

Enjoy!