Cheesecake with Berries

Ingredients

• 150 g oat cookies
• 100 g butter
• 75 g chopped hazelnuts
• 350 g strawberries
• 350 g red currants
• 1 tsp Cornstarch
• 8 sheets gelatin
• 500 g Low-fat quark
• 400 g cream cheese (three-quarter fat; 30% fat in the product)
• 100 g honey
• 0.25 tsp vanilla powder
• 200 ml whipping cream

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush them into crumbs with a rolling pin.

2. 2.

   Melt butter in a small saucepan over low heat and mix with crumbs and nuts.

3. 3.

   Press cookie mixture firmly into a springform pan.

4. 4.

   Wash, dry, and cut strawberries in half. Gently separate currants from their stems with a fork and place in a bowl. Blend about 150 g of each fruit, strain through a fine sieve, and transfer to a small saucepan.

5. 5.

   Whisk cornstarch with 1–2 tbsp water until smooth. Bring fruit puree to a boil, stir in the cornstarch mixture, simmer for 1 minute, remove from heat, and let cool.

6. 6.

   Soak gelatin sheets in cold water. Mix quark with cream cheese, honey, and vanilla powder. Add damp gelatin to a pot, warm and dissolve. Stir in 3–4 tbsp of the cream into the gelatin, then fold into the remaining mixture. Whip cream until stiff peaks form and fold it in.

7. 7.

   Spread half of the cream over the cookie base and smooth.

8. 8.

   Add about two-thirds of the berry sauce to the remaining cream, stir gently, pour into the pan, and chill for at least 4 hours.

9. 9.

   Remove chilled cheesecake from the pan onto a serving plate. Garnish with leftover currants and strawberries, drizzle remaining berry sauce on top, and serve.