Cheesecake with Raspberries in a Glass

Ingredients

• 250 g whole‑grain cookies
• 50 g Oats
• 125 g yogurt butter
• 4 sheets of white leaf gelatin
• 125 g cream cheese (13% fat)
• 300 g low‑fat quark
• 3 tbsp orange juice
• 4 tbsp Raw cane sugar
• 600 g raspberries

Instructions

1. 1.

   Crush the cookies into crumbs using a clean kitchen towel and rolling pin. Melt the butter in a small saucepan over low heat, then mix with the crumbs and oats. Pack the cookie mixture firmly into glasses.

2. 2.

   Soak the gelatin sheets in cold water. Gently warm the gelatin until it dissolves. Blend cream cheese with quark, orange juice, and 3 tbsp raw cane sugar until smooth. Stir 4–5 tbsp of this mixture into the dissolved gelatin, then fold into the remaining cheese filling. Divide the mixture among the glasses and smooth the tops. Chill for at least 3 hours.

3. 3.

   Wash and trim the raspberries, reserving half for garnish. Mix the rest with the remaining raw cane sugar and let sit for 1 hour. Then simmer in a pot for 4 minutes over medium heat, remove from stove and cool. Puree the compote and strain through a sieve to remove seeds.

4. 4.

   Finally pour the raspberry compote into the glasses and top with fresh raspberries.