Using fruit to add colour and taste to your recipes is a smart and natural way to do it. Sometimes I just want to have a delicious recipe to share and this is just perfect for any cheesecake lovers.
My favorite dessert is cheesecake, and I love berries of any kind. This cheesecake contains a lot of fresh mulberries. If you like berries, you will love this cake too! It’s packed full of flavour, sweet and slightly tangy. Beside its bright purplish red looks delish.
This mulberry swirl cheesecake made by my sister Vivian. She is polite and obedient by nature. Being the youngest in the family, she is loved by one and all.
I am not a naturally organised person, and who's always been a mess. Yet my sister is so organized, and systematic, but she completely ignoring the fact that I am troubling her a lot somewhere down the line, I thing she likes it !
Remember all the make-believe games we used to play when we were kids. That used to be so much fun.
We used to search Mom’s cupboard and try out all her jeweller. Sometimes used to be doing fashion shows and catwalks in the room, with our Mom’s high heel shoes and old fashioned clothes. When Mom finds out, we would be running and hiding.
We watched scary movies even though we were so scared at night, but we still do. And the little pranks that I used to scare her was real fun.
She’s a person who I can talk to about anything, who’ll give great advice, who I can insult without being afraid of offending, and who will be my best friend throughout life.
Not many of us are blessed or lucky enough to have a sister who is always our pillar of strength and support. Thank you for always being there and inspiring me every step of my life. A soothing hand, a comforting talk, a lending shoulder is all what a sister is.
If you follow the recipe, it will turn out delicious without much effort. The ingredient amounts are exactly measured to get the perfect texture in your cake, firm when you cut it and creamy in every bite.
You can garnish it with the remaining mulberries sauce, or you can drizzle your berries of choice onto each slice as you serve it.
Notes :
According to the study, mulberries are a good source of iron, vitamin C, and several plant compounds and have been linked to lower cholesterol, blood sugar, and cancer risk.
Mulberries are a low pectin fruit, which means that they don't gel well on their own. As chia seeds have natural gelling skills, by adding chia seed, those gelling properties can be put to work of loose jam.
But Mulberries are thicker, denser and need more cooking time. Cooking in smaller batches also seems like the best way to go.
Mulberry swirl cheesecake
Ingredients :
Mulberry jam
200g mulberries
80g brown Sugar
2 cups Water
2 cinnamon sticks
1/2 tbsp chia seeds
1 tsp lemon juice
Some lemon zest
1 tbsp corn starch water
Cake base
90g Oreo biscuits
45g unsalted butter
(bake at 177C for 7-8 minutes)
For the cake
250g cream cheese
30g brown sugar
1/2 tbsp lemon juice
160g whipping cream
1 bottle vitagen
10g gelatin powder
Method :
Mulberry jam
Place 200g mulberries in a saucepan. heat over medium heat. Stir in 2 cups water, 80g brown sugar, 2 cinnamon sticks (optional). Bring to a simmer.
Stirring occasionally until berries are soft. Cook for 25 to 30 minutes, slowly drives the moisture out of the fruit, helping to preserve and thicken the jam at the same time.
Finally, whisk 1/2 tbsp chia seed, some lemon zest, 1 tsp lemon juice and 1 tbsp of cornstarch water into the jam. Test for thickness and add another tablespoon if needed
Cake base
Blend 90g crushed Oreo biscuits into crumbs. Pour the crumbs into a mixing bowl.
Pour in 45g melted unsalted butter and stir until the crumbs are all evenly moistened. Pour the crust mixture into 6” pan. Press the crumbs into the bottom of the pan to make an even layer for the crust. Bake at 177C for 7 to 8 minutes.
For the cake
(Set the unsalted butter and cream cheese at room temperature until soft)
Whisk 250g cream cheese and 160g whipping cream with an electric whisk until soft, set aside.
Heat 1 bottle vitagen until slightly warm. Add 10g gelatin powder and mix until dissolved. Set aside.
Add 250g cream cheese and 30g brown sugar into the mixing bowl.
Add 160 whipped cream and 1/2 tbsp lemon juice into the mixture, fold in with a spatula.
Mix in 50g of mulberry jam. Okay, fancypants, yes, let’s swirl—Before the cheesecake goes into the fridge, drizzle the jam over the surface, then use a chopstick to marble it into the cheesecake filling. Messy looks great here, so just go for it. Pour over the cake base. Pour over the cake smoothen the top and refrigerate for at least 6 hours or over night until fully set.
Before unmolding the cake, wrap the rim of cake mould with a hot towel for 1 minutes
Enjoy !
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