Cheesecake with Cookie Crust

Ingredients

• 150 g whole wheat cookies
• 50 g butter
• 1 tbsp beetroot syrup
• 500 g Ricotta
• 300 g Low-fat quark
• 2 Eggs
• 2 tbsp Cornstarch
• 0.5 tsp vanilla powder
• 50 g raw cane sugar
• 100 g chopped almonds
• 150 g small chocolate bars
• 150 ml whipping cream

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush into crumbs with a rolling pin. Melt butter in a small saucepan over low heat and mix with crumbs and beetroot syrup.

2. 2.

   Line a springform pan with parchment paper. Pour cookie mixture into the pan and press firmly to form the base.

3. 3.

   Whisk ricotta and quark together. Gradually add eggs, then stir in cornstarch, vanilla powder, and sugar. Fold in almonds. Spread chocolate bars on the crust and smooth the cream over them. Bake in a preheated oven at 180 °C (160 °C fan; gas 2–3) for 50–60 minutes.

4. 4.

   Remove cheesecake from the oven and let it cool briefly in the pan. Transfer to a plate and allow to chill completely.

5. 5.

   Whip cream until stiff peaks form and serve with the cheesecake.