Cheesecake with Blackberries
The delicious cheesecake with blackberries from Spoonsparrow is always worth the sin!
Ingredients
- 175 g whole wheat butter cookies
- 100 g room‑temperature yogurt butter
- 25 g delicate rolled oats
- 8 sheets gelatin
- 400 g blackberries
- 100 g whipping cream
- 125 g small organic orange (1 small organic orange)
- 1 vanilla pod
- 800 g low‑fat quark
- 75 g coconut palm sugar
- Mint leaves (for garnish)
Instructions
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1.
Place cookies in a plastic bag and crush them into crumbs with a rolling pin. Melt butter in a small pot over low heat and mix with the crumbs and oats.
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2.
Soak gelatin in cold water. Rinse, wash, and pat blackberries dry. Whip cream to stiff peaks. Rinse orange hot, pat dry, and grate about 1 tsp of zest. Halve the orange, squeeze out 2 tbsp juice, and set aside. Split vanilla pod lengthwise and scrape out the seeds. Mix orange zest with vanilla seeds, quark, and coconut palm sugar.
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3.
Warm the drained gelatin in a small pot with the orange juice until melted. Stir in 2–3 tbsp of the quark mixture quickly into the remaining cream. Fold in whipping cream and half the berries, then pour over the prepared cookie base. Smooth the top and chill for at least 3 hours.
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4.
Serve the cheesecake garnished with the remaining berries and mint leaves.
