Cheesecake with Fragolì Wild Strawberry Liqueur
Ingredients
Biscuit Base:
- 200 g Graham crackers
- 80 g melted butter
Cheesecake Cream:
- 300 g cream cheese (room temperature)
- 150 g sugar
- 250 ml heavy cream (35%)
- 1 tsp vanilla extract
- 200 g fresh or thawed frozen raspberries
Fragolì Strawberry Gelée:
- 200 g fresh or thawed frozen strawberries
- 50 ml Fragolì wild strawberry liqueur
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 gelatin sheet or 1/2 tsp agar-agar
Instructions
Prepare the Biscuit Base:
- Crush the Graham crackers into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with the melted butter.
- Press the mixture firmly into the bottom of a 20 cm springform pan.
- Refrigerate for 30 minutes.
Prepare the Cheesecake Cream:
- Beat the cream cheese with the sugar and vanilla extract until smooth.
- Whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Lightly mash the raspberries and fold them into the mixture for a marbled effect.
- Spread the cream mixture evenly over the chilled biscuit base and smooth the top.
- Refrigerate for at least 4 hours or overnight.
Prepare the Fragolì Strawberry Gelée:
- Heat the strawberries with the sugar and lemon juice over low heat until softened.
- Blend into a smooth purée and stir in the Fragolì liqueur.
- Dissolve the softened gelatin (or agar-agar) into the warm purée. Let cool slightly.
- Pour the gelée over the chilled cheesecake and refrigerate for 1–2 hours until set.
Serve and Enjoy:
Decorate with fresh raspberries and a few strawberries marinated in Fragolì.
Bon appétit!
