Cheesecake with Cherry Sauce

Ingredients

• 180 g whole wheat butter cookies
• 110 g butter
• 45 g delicate oat flakes
• 8 sheets gelatin
• 1 Organic lemon
• 1 Vanilla bean
• 250 g low‑fat quark
• 500 g cream cheese (three‑quarter fat level; at least 30% fat in total)
• 340 ml sour cherry juice
• 75 g coconut blossom sugar
• 400 ml whipping cream
• 500 g cherries
• Pinch of cinnamon
• 1 tbsp Cornstarch

Instructions

1. 1.

   Break the cookies into a clean dishcloth and crush them with a rolling pin. Melt butter in a small pot over low heat and mix with crumbs and oat flakes. Line a springform pan with parchment paper, pour in the cookie mixture, press firmly, and chill.

2. 2.

   Soak gelatin sheets in cold water. Rinse lemon hot, pat dry, and finely grate zest. Split vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Whisk quark with cream cheese, lemon zest, vanilla seeds, and coconut blossom sugar. Warm 40 ml juice and dissolve the pressed gelatin in it. Stir in 3–4 tbsp of the quark mixture and fold into the remaining cream.

4. 4.

   Beat whipping cream to stiff peaks, fold into the quark cream, pour over the cookie base, smooth top, and refrigerate for at least 4 hours.

5. 5.

   Wash and pit cherries. Boil 250 ml cherry juice with cinnamon. Whisk cornstarch with remaining cherry juice until smooth, then use to thicken sauce. Mix in cherries, remove from heat, let cool.