Inverted no-bake cheesecake with red fruit surprise

This No-Bake Inverted Berry Surprise Cheesecake is a fun and surprising take on the classic no-bake cheesecake, as delicious as it is impressive. It starts with a crunchy and buttery base that instead of digestive biscuits, I have made with specoolos biscuits, those delicious cinnamon biscuits and with a homemade red fruit jam. It is served upside down and can be crushed with a spoon and when you open it you will discover the red fruits inside.

These are my tricks to make it perfect.

Molde: - yo he calculado las cantidades para un molde de 22 cm de ancho y 6 cm de alto, si tu molde es más pequeño te sobrará parte de la mezcla y si es más grande te faltará. Usa un molde desmontable ya que de otra manera no podrás darte la vuelta y servirla al revés.

Mermelada - yo he usado frutos rojos congelados que son mucho más baratos y que en esta receta queda genial. Prepara la mermelada con antelación porque es muy importante que esté fría. De otro manera hará que la crema de queso y la nata se derritan y no cuajará por capas. Para enfriarla cúbrela bien con film transparente y cuando ya no esté caliente déjala en la nevera.

Compact the base well: crush the cookies well and be patient when filling the mold. You must cover all the walls and the base evenly. For me, the easiest thing is to do it first with a spoon and then with a glass. Place it in the freezer or very cold refrigerator while you prepare the filling. This way it will harden and then it will be very easy to fill it without the cookie rising when you pour the filling.

Regarding temperatures, the cream must be very cold to whip it otherwise it will not whip well and the cake will not be as smooth and creamy, but the cream cheese, on the other hand, must be at room temperature because then when whipped it will be creamy and without lumps. You must beat it until you have a smooth paddle.

To incorporate the whipped cream, use a spatula and do it with gentle movements from bottom to top. When you fill the cake, once you have put the first part of the cream cheese, create a hole in the center for the jam and then cover well with the rest of the cream cheese up to the very edge.

Refrigerate overnight or a minimum of 8 hours. I have tried it several times and when it is best it is when it has been in the refrigerator overnight.

Ingredients

For the jam

• 450 g of frozen or fresh mixed berries
• 120 g of sugar or erythritol or your favorite sweetener
• 1 tablespoon of lemon juice
• zest of 1 lemon
• 10 g of cornstarch
• 1 teaspoon pure vanilla extract

For the biscuit base:

• 500 g crushed Biscoff-type speculoos cookies
• 175 g melted butter

For the filling:

• 400 ml very cold liquid cream
• 700 g cream cheese at room temperature
• 100 g de azúcar glas
• 100 g sour cream or unsweetened Greek yogurt or mascarpone cheese
• 1 teaspoon of vanilla extract

Directions

We grease a 22 cm removable mold with non-stick spray or butter and line the bottom with a circle of baking paper. We reserve.

For the red fruit jam, in a large saucepan over medium heat, add the red fruits, sugar, lemon juice and lemon zest. Cook until the sugar dissolves and the cranberries soften, mashing occasionally (about 8-10 minutes).

Mix the cornstarch with a tablespoon of water in a small bowl until you obtain a homogeneous paste. Pour the paste into the red fruit mixture. Let it cook until it thickens slightly (1-2 more minutes). (The mixture should be a little liquid). We remove from the heat and add the vanilla. We let it cool in a bowl, well covered with transparent film (it must be completely cold before using).

For the cookie base, in a medium bowl, mix the crushed cookies with the melted butter until it has a texture similar to wet sand.

We press on the bottom and sides of the prepared mold, first with a spoon and then using a wide glass to smooth the base and walls of the mold well. We chill the mold in the freezer for at least 15-20 minutes while we prepare the cheesecake filling. I like to prepare it the day before and leave it in the refrigerator, so it makes it easier for me to prepare the cake.

For the filling, with an electric mixer, beat the cream with the icing sugar until firm peaks form. We reserve in the refrigerator. In a large bowl, beat the cream cheese until smooth and soft. Add the sour cream (or Greek yogurt or mascarpone), vanilla and salt and beat.

With a spatula, we incorporate the cream with enveloping movements from bottom to top until it is completely integrated and smooth.

Remove the pie crust from the freezer or refrigerator and place about two-thirds of the cheesecake filling on it. Spread it in an even layer. Then, make a hole in the center with a spatula or a large spoon, and put the already cold red fruit jam in the hole.

We cover the jam with the rest of the cream cheese, spreading it well to the edge.

We cover the mold with transparent film or aluminum foil and put it in the refrigerator overnight or at least 8 hours.

When we are going to serve it, we put a plate on top and turn the mold over. We carefully remove the removable mold and we can now break it and serve it.

Tips and Tricks

• You can prepare it 2 days in advance and unmold it immediately. The leftover treat will be delicious For 3 days but well covered with plastic wrap and kept in the refrigerator
• You can prepare the jam up to 1 week in advance.
• The cake freezes very well and to thaw it you just have to leave it in the refrigerator overnight