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    200 g dry biscuits

    140 g butter

    400 g good-quality white chocolate broken into pieces

    250 g full-fat cream cheese

    250 ml 36% whipping cream

    250 g mascarpone

    50 g freeze-dried chokeberry

    100 ml dark rum

    250 g blueberries

    100 g sugar


    Chokeberry tulle:

    20 g wheat flour

    50 g oil

    140 ml water

    1/2 teaspoon powdered chokeberry



    4 egg whites at room temperature

    Pinch of salt

    220 g powdered sugar

    1/2 teaspoon vanilla essence




    Crumble the biscuits in a sealable bag, preferably with a rolling pin or another blunt tool, until you get small crumbs.

    Dissolve the butter in a large saucepan, add the biscuit crumbs and mix until blended. Put the butter and the biscuit mixture onto the bottom of the springform pan and press with the back of a tablespoon. Cover and put into a refrigerator so that the mass cools down while other ingredients are being prepared.

    Put the chocolate in a heat-resistant bowl, then put it on a small saucepan with barely boiling water, making sure that the base of the bowl does not touch the water. Dissolve gently, stirring from time to time.


    Whip the cream cheese, the cream and the mascarpone with a wooden spoon in a large bowl until they blend well. Add and mix the white chocolate with the rest of the mass.

    Spread the mixture evenly on the top of the biscuit, then sprinkle with freeze-dried powdered chokeberry and cover with foil. Put into a refrigerator to cool for 2–3 hours.


    Heat a few flakes of butter on a non-stick frying pan and throw the fruit and the sugar onto them. Caramelise the ingredients until they blend. Deglaze the frying pan with dark rum. Add a pinch of salt. Cook the blueberries and raspberries over high heat for further 2 minutes, then remove them from the fire and put them away.


    Prepare a chokeberry tulle. Combine all ingredients in the dish. Pour the pastry onto a strongly heated frying pan. Wait until the pastry begins to bubble and the water evaporates. Put the tulle onto the parchment and leave it to cool.


    Prepare a meringue. Whip the whites and salt using an electric mixer until soft tops form. Add the sugar gradually one spoonful after another, whipping well between each added amount until the sugar dissolves. Put over the formed mass into a bag and inject the meringue in the shape of your choice. Turn on the gas burner and burn the meringue.

    Remove the cheesecake from the pan and serve in slices. Decorate with blueberry sauce and chokeberry tulle. Use the burnt meringue as the last part of the decoration.