Easter Cheesecake

Ingredients

• 120 g chocolate cookie (with nuts)
• 25 g sugar
• 70 g melted butter
• 7 sheets white gelatin
• 300 g fresh ripe strawberries
• 2 tbsp powdered sugar
• 1 tbsp Lemon Juice
• 600 g cream cheese (pure)
• 200 g Low-fat quark
• 2 tbsp vanilla syrup
• 150 g sugar
• 150 ml whipping cream
• 120 g dark couverture chocolate
• colorful candy for garnish

Instructions

1. 1.

   Place cookies in a freezer bag and crush with a rolling pin. Mix with sugar and melted butter, then press into the bottom of a springform pan.

2. 2.

   Soak gelatin sheets in cold water for the filling.

3. 3.

   Wash, core, and chop strawberries; blend with powdered sugar and lemon juice, then strain through a sieve.

4. 4.

   Whisk cream cheese with quark, vanilla syrup, and sugar. Dissolve gelatin in a pot, fold 2 tbsp into the cheese mixture, then add to the rest of the batter. Whip cream stiffly and fold in. Set aside one‑third of the mixture and stir with strawberry puree.

5. 5.

   Spread the light cheese layer over the cookie crust and chill for about 1 hour. Gently spread the strawberry layer on top and refrigerate for another 2 hours.

6. 6.

   Meanwhile, roughly chop chocolate, melt over a hot but not boiling water bath, transfer to a freezer bag, cut off a corner, and spray onto parchment paper in random patterns. Let dry and break into pieces.

7. 7.

   Release the cheesecake from the pan, garnish with chocolate shards and colorful candy, slice, and serve.