Blackberry Cream Cheese Cake

Ingredients

• 150 g whole wheat cookies
• 50 g chopped almonds
• 80 g coconut oil
• 4 sheets gelatin
• 1 lemon
• 250 g blackberries
• 100 g Coconut sugar
• 4 tbsp pear nectar
• 1 vanilla pod
• 250 g low-fat quark
• 250 g cream cheese (at least 10% fat in the product)
• 100 ml whipping cream
• 1 small pear (for garnish)

Instructions

1. 1.

   Crush cookies into crumbs using a food processor. Melt coconut oil in a small pot over low heat and mix with crumbs and almonds. Line a springform pan with parchment paper, pour the cookie mixture in and press firmly. Refrigerate for 30 minutes.

2. 2.

   Soak gelatin sheets in cold water. Rinse lemon under hot water, pat dry and finely grate some zest. Halve the lemon and squeeze out the juice.

3. 3.

   Wash and deseed berries; set aside 50 g for garnish. Puree remaining berries with coconut sugar and 2 tbsp lemon juice. Warm pear nectar in a small pot, dissolve the strained gelatin in it. Split vanilla pod lengthwise, scrape out the seeds. Mix vanilla seeds with blackberry puree, quark, and cream cheese until smooth, then stir in 2 tbsp dissolved gelatin. Fold remaining gelatin into the mixture. Whip cream to stiff peaks and fold in. Spread the filling over the chilled base and smooth the top. Refrigerate for at least 3 hours.

4. 4.

   Wash pear, halve it, remove core, slice halves into thin strips. Boil water with 2 tbsp lemon juice, add pear slices, let steep briefly. Drain, pat dry, cool completely.

5. 5.

   Remove cake from pan and serve garnished with pear strips and fresh blackberries.