Recipe: Cheesecake with berries, milk chocolate or peach

Hello Alexandra,

Do you have a good recipe for American cheesecake? Thought to be a wedding in May.

Greetings with gratitude

/ stina

Read also: The Recipe: Homemade Cheesecakes

hello stina,

It is not cheesecake of American origin, the ancient Greeks are said to have had something similar to satiate athletes during the Olympic Games. However, it was the production of Philadelphia cheese in the United States that became an important component of the American variant and made it hugely popular, first in the United States and then in the rest of the world.

Cheesecake is easy to prepare. This technique is simple. Crumbled buns on the bottom, then delicious buns on top.

Here are three recipes. One goes into the oven to freeze and the other goes into the freezer. The third option, in the language of the chef, is to coat the cake (that is, it stands on its own) with gelatin or another thickener.

Choose what suits your time and desire. It can be made from glass for a sofa hanger or as a cake for a party.

Finnish cheesecake with sticks and peaches

10-12 servings


0.5 dl of blanched almonds

75 grams butter

18-20 Finnish sticks (or other optional cake)


Warehouse 1

4 Peach Halves (Hall of Law)

400 gm Philadelphia type cream cheese

0.5 dl sugar

2 eggs

2 teaspoons of vanilla sugar

Warehouse 2

3 dl sour cream

1 teaspoon lemon peel

0.5 dl of powdered sugar

Feel free to do the following:

Set the oven to 175 degrees

Put the almonds in a food processor with the addition of a knife, mix well, then add the butter and finally the cakes with a whisk. It is better not to crumble too much.

Put the cake batter in the bottom of the springform pan and place in the oven for 5-7 minutes. Get out.

Whisk together the Philadelphia slices, sugar, eggs and mashed peaches and spread in the pan

Put it in the oven for 20 minutes, gently pressing the top to harden, otherwise leave it longer. Remove it and let it cool for at least 15 minutes

Stir the sour cream, lemon zest, and powdered sugar together. Grease the cake with a spoon and place in the oven for 12-14 minutes. Leave to cool and then place in the refrigerator 1 to 2 hours before serving.

When serving, put the berries on top

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

frozen cheesecake


0.5 bag of Oreo cake

50 grams butter


4 eggs

4 dl whipping cream

1.5 dl of fine sugar

400 gm Philadelphia type cream cheese

1 tablespoon vanilla sugar

2 tablespoons of fresh lemon juice

3-4 passion fruit

Up with:

Raspberry or passion fruit

Feel free to do so


Melt the butter. Crush Oreo cookies finely and mix with butter.

Take a springform mold with a removable edge and attach baking paper to the bottom. Press cake crumbs onto a smooth bottom. Put in the freezer.

the filling

Divide the egg yolk and egg white and place in two bowls. Put the cream in a third bowl. Beat the yolks with the puffed sugar with an electric beater, then beat the cheese and vanilla sugar.

Beat the cream vigorously and then stir (using a spoon) the mixture with the cheese and egg yolk.

Beat the whites into a white foam and put them in the mixture as well.

Pour the mixture into the mold and place it in the freezer for at least 3 hours.

When serving, take 30 minutes in advance and garnish with berries or more passion fruit.

Cheesecake with milk chocolate

6-8 people

4 dl cream

2 tablespoons icing sugar, to taste

1 vanilla bean

150 gm milk chocolate

2 sheets of gelatin

1 dl thick Turkish or Greek yogurt

Optional bottom (choose from recipe above)

Feel free to do the following:

Make one of the bases in the recipes above in a serving mold or cup.

Soak gelatin in cold water

Boil the cream, sugar, vanilla beans and peeled vanilla beans. Add the chocolate in pieces and stir over medium heat until everything melts, then whisk/ stir in the soaked gelatin.

Remove from heat and let cool for 10 minutes, then remove the peeled vanilla bean. Add the yogurt and taste with more sugar.

Put on a cake base and put in the refrigerator for at least 4 hours. Served with fresh berries on top.

Read also: “What should I do with all the egg whites?”

Read also: How to make lemon deliza

Read also: Zazzi suggests good cookies

Read also: The Recipe: Festive Chocolate Mousse with Hazelnut Crunch

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