Royal cheesecake with fruit puree and berries

A light white cake with an interlayer is an ornament of any table.

for the base:

flour 120 g
Butter 60 g
sugar 50 g
egg yolk 1 pc.
baking powder ⅓ tsp
salt ¼ tsp

for interlayer:

almond flour 25 g
flour 1 tsp
sugar 1 tbsp.

1 cheesecake:

cream cheese 250 g
fruit puree 70 g
cream fatty 100 ml
eggs 2 pcs.
2-3 tablespoons sugar

2 cheesecake:

cream cheese 200 g
chocolate white 150 g
berries 100 g
cream 100 ml
sugar, vanilla

To prepare the cake mix flour with salt and sugar, add baking powder, chopped chilled butter. Products rub into crumbs. Drive in the yolk, knead the dough.

Put the mass in the mold, prick with a fork, put in the freezer for 20 or 30 minutes. The baking time is from 10 to 12 minutes, the temperature is 175 degrees.

For a layer to whip the protein with salt, sprinkle sugar in portions. Introduce the usual and almond flour, put on a parchment covered with a baking sheet in the form of a round cake. Sprinkle with powdered sugar, bake at 190 degrees, time - from six to seven minutes. Paper to remove.

For the first cheesecake, mix cream cheese with fat cream, raw chicken eggs, sugar, any fruit puree. If the mashed potatoes are not very sweet, then the norm of granulated sugar can be increased. Eggs to enter one at a time.

Pour the resulting mass on the base, bake for half an hour, the temperature is 165 degrees. Put a container of water in the oven under the cheesecake. Cool the product, allow it to stand in the refrigerator for five or six hours.

To prepare the second cheesecake, melt the white chocolate, add cream cheese, cream, vanilla sugar from the sachet, berries.

Lay the protein layer on the first cheesecake, then the berries, pour the mixture for the second cheesecake. Cake put in the cold before solidification.