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Mixed Berry Cheescake Recipe

Macarena García

Cheescake with rhubarb – Tierra Patagonia

At Tierra Patagonia, we serve a delicate cheesecake made with rhubarb – a vegetable that grows in abundance in the south of Chile and which can be used in a wide variety of dishes, from salads to desserts.

With many of us hunkered down in our homes, we’ve decided to share our cheesecake recipe, but adapting it to utilize the ingredients we have on hand.  In this case, we suggest mixed berries, which can even be found frozen in nearly any grocery store.

We hope that, through cooking, we can transport you to one of the places that enchant us and where we hope to soon return.

Cheesecake filling:

  • 240 g. cream cheese
  • 200 g. whipped cream
  • 150 g. powdered sugar
  • 500 g. blueberries
  • 5 gelatin sheets
Photo by Cecilia Par on Unsplash

Mixed berries.


Mix powdered sugar with the cream cheese, then add the whipped cream and the previously hydrated gelatin. Add pureed blueberries, mix and fill baking molds.

Blueberry covering:

  • 300 g. puréed blueberries (you can caramelize them, turn them into a sauce)
  • 100 g. powdered sugar
  • 10 gelatin sheets


Mix everything, making sure every ingredient is well incorporated. Pour mix into a baking mold. Freeze and then insert it on top of the previous preparation.

Almond base:

  • 200 g. almond flour
  • 100 g. powdered sugar
  • 150 g. unsalted butter
  • 300 g. flour
  • 2 eggs


Soften butter and mix with the powdered sugar, add the eggs and finally the two types of flours. When the mix is thoroughly combined, place it on a baking mold and into the oven for 8 minutes at 350 °F.

When the base is done, place the previous preparations on top. Enjoy!