Cheesecake with berry confit

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.