Berries cheesecake: sweet, creamy and irresistible with photos and videos to prepare it

Ingredients

• Chop biscuits and melt butter
• 1. Start from the base: melt the butter in a double boiler or in the microwave and in the meantime blend the biscuits.
• 2. Mix the two ingredients and line the base of a springform pan (covered with parchment paper) creating a compact disc of biscuits at least one centimeter high. Once done, let it rest in the fridge.
• 3. Let's move on to the filling. Soak the isinglass in cold water for at least 10 minutes.
• 4. While you wait, whip the cream (except 4-5 tablespoons) with an electric whisk.
• 5. In a second bowl put the spreadable cheese and the icing sugar and mix well with the electric whisk.
• 6. Carefully combine the whipped cream with the cream cheese without disassembling the former.
• 7. Drain and squeeze the gelatin well, then put it in a saucepan with the remaining liquid cream and let it melt over low heat.
• 8. Add the liquid to the cream and cheese mixture, left to cool, and pour all the filling into the cake tin with the layer of biscuits.
• 9. Let it rest in the fridge for a long time, for at least 3 hours or, if you have the possibility, even for about 6 hours: the colder it is, the better it will be!
• 200 g Philadelphia
• 200 g of cottage cheese
• 100 g of fresh cream
• 130 g of sugar
• 2 eggs
• a squeeze of lemon juice
• 1 vanilla pod