Cream Cheese Cake with Crunchy Base
A cream cheese cake with a crunchy base made from fresh ingredients in the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g soft butter
- 300 g crunchy muesli (preferably without dried berries)
- 500 g quark
- 200 g vanilla yogurt
- 200 g powdered sugar
- juice of 2 lemons
- 10 sheets white gelatin
- 300 g whipping cream
- 1 Nectarine
- 3 large strawberries
- 2 tbsp blueberries
- 2 tbsp raspberries
- 5 small grapes
- 3 tbsp sugar
- 3 tbsp water
Instructions
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1.
Fill the crunchy mix into a freezer bag and crumble it with a rolling pin. Knead well with the butter, spread on the bottom and up the sides (to the top) of a springform pan, pressing firmly; you may use a tablespoon for help.
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2.
For the filling, mix quark with yogurt, sugar and lemon juice. Place gelatin sheets in cold water crosswise to soak for about 10 minutes, then squeeze out excess water and melt in a small saucepan. Add a little quark cream to the gelatin (to balance temperature) and stir quickly into the remaining quark cream; refrigerate until chilled. Whip cream stiffly, and as soon as the quark mixture starts to set, fold it gently in. Check the crunchy rim again, pour the cream into the springform pan, and chill for about 3–4 hours in the refrigerator.
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3.
Wash and pat dry the fruit. Pit the nectarine and slice thinly; cut strawberries into halves or quarters depending on size. Warm water and dissolve sugar in it, briefly swirl the fruit in this syrup, drain, and arrange decoratively on top of the cake. Release the cake from the springform pan and serve on a plate.
