Ingredients.
For the filling:
- 690 g cream cheese
- 180 g of refined sugar
- 1 SPOON (soup) vanilla essence
- 1 SPOON (soup) lemon juice
- 3 EGGS
For the mass:
- 160 g of ground cookie
- 80 g butter, melted
- 1/2 teaspoon (tea) cinnamon
- For the syrup:
- 300 g of frozen berries
- 200g sugar
- Juice of one lemon
Preparation method
For the filling:
- Beat the cream cheese in the mixer until well softened, add the sugar little by little at low speed.
- Add the vanilla, lemon juice, and eggs. Beat until completely incorporated.
- Assemble the bottom of a detachable hoop shape with the biscuit, cinnamon and butter mixture.
- Pour the filling in the form lined with the dough. Bake at 150 degrees for 15 minutes, reduce to 100 degrees and bake for 30 more minutes.
- Take to freeze.
For the syrup:
- Bring all the ingredients to a simmer, always mixing.
- Let cook until doughy.
- Wait to cool and beat in the blender. Pour over chilled cheesecake