Cheesecake with berry confit

Author: Irina Khasanova

Pastry Chef and Patisserie Owner (Kazan)

INGREDIENTS
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine(melted) 50 g

Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
Apple pectin 5 g

Cream cheese filling
Gelatin 10 g
Cream 33% fat 300 ml
Caster sugar 100 g
Vanillin 1 g
Mascarpone cheese 250 g

COOKING
Shortbread crust

Beat GRANDPRO Tart margarine together with sugar and salt until fluffy.
Add flour and mix until smooth.
Add an egg and mix until the dough combines.
Divide the dough into two parts and refrigerate for an hour.
Preheat the oven to 170 °C.
Roll out the chilled dough into layers and bake for 15 minutes.
Let the shortbread cakes cool and then grind to crumbs in a mixer with a flex edge beater.
Combine the shortbread crumbs with melted GRANDPRO Cream margarine, mix, and shape the shortbread crust.

Berry confit

Melt berry puree in a saucepan.
Mix sugar with pectin and sprinkle it into the puree, stirring constantly.
Bring the mixture to a boil and cook for 1 minute.

Cream cheese filling

Soak gelatin in cold water.
Whip cream with sugar and vanilla until half-whipped.
Melt the gelatin in the microwave.
Mix gelatin with mascarpone cheese (room temperature).
Add the half-whipped cream in three steps keep on mixing.

Assembly

Put the cream cheese filling on the shortbread crust; smooth it out.
Pour over the berry confit.
Give the cheesecake 1 hour in the refrigerator to stabilize.

INGREDIENTS
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine(melted) 50 g

Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
Apple pectin 5 g

Cream cheese filling
Gelatin 10 g
Cream 33% fat 300 ml
Caster sugar 100 g
Vanillin 1 g
Mascarpone cheese 250 g

COOKING
Shortbread crust

Beat GRANDPRO Tart margarine together with sugar and salt until fluffy.
Add flour and mix until smooth.
Add an egg and mix until the dough combines.
Divide the dough into two parts and refrigerate for an hour.
Preheat the oven to 170 °C.
Roll out the chilled dough into layers and bake for 15 minutes.
Let the shortbread cakes cool and then grind to crumbs in a mixer with a flex edge beater.
Combine the shortbread crumbs with melted GRANDPRO Cream margarine, mix, and shape the shortbread crust.

Berry confit