Berry Cheesecake

Ingredients

• 250 g oat cookies
• 150 g butter
• 4 sheets of white gelatin
• 1 vanilla pod
• small organic lemon
• 500 g cream cheese (half‑fat; 20% fat in the product)
• 250 g ricotta
• 85 g whole‑grain sugar
• 200 g Raspberries
• 200 g strawberries
• 125 g Blueberries

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush into crumbs with a rolling pin. Melt butter in a small pot over low heat and mix with crumbs. Press crumb mixture into a pan, creating an edge, and chill.

2. 2.

   Soak gelatin in cold water. Split vanilla pod lengthwise and scrape out the seeds. Rinse lemon hot, pat dry, grate zest finely, then squeeze juice.

3. 3.

   For the filling, whisk together vanilla seeds, lemon zest and juice, cream cheese, ricotta, and 75 g sugar. Warm 4 tbsp water in a small pot and dissolve the strained gelatin in it. Stir 3–4 tbsp of this mixture into the rest of the cream, then fold into the remaining mixture. Spread the cream over the cookie base, smooth top, and chill for at least 4 hours.

4. 4.

   Meanwhile rinse berries and pat dry. Core strawberries and cut them small. Take 70 g each of raspberries and strawberries and blend together. Place berry puree in a small pot, add remaining sugar, bring to a boil once, then let cool.

5. 5.

   To serve, unmold the cheesecake onto a plate, arrange berries on top, drizzle with berry sauce, and serve.