Passionfruit Cheesecake

Ingredients

• 150 g chocolate cookies
• 100 g butter
• 2 tbsp sugar
• 4 sheets white gelatin
• 150 g low‑fat quark
• 3 tbsp sugar
• 1 tbsp Lemon Juice
• 1 Tbsp vanilla sugar
• 80 ml whipping cream
• 4 passionfruits
• 100 ml passionfruit juice
• 3 sheets white gelatin

Instructions

1. 1.

   Place the cookies in a freezer bag and crush them finely with a rolling pin. Mix with butter and sugar, then press the mixture into four parchment‑lined heart shapes. Refrigerate for 1 hour.

2. 2.

   Meanwhile soak the gelatin in cold water for the cream. Whisk the quark with sugar, lemon juice, and vanilla sugar. Dissolve the gelatin in a small pot over low heat (do not boil), fold in 2 Tbsp of the quark mixture, then stir into the remaining cream. Beat the cream until stiff peaks form and fold it in.

3. 3.

   Spread the filling over the bases and refrigerate for 2 hours.

4. 4.

   In the meantime halve the passionfruits, scoop out the pulp with a spoon, and gently warm it with the juice in a pot. Soak gelatin in cold water, squeeze out excess liquid, and dissolve it in the warm juice. Pour this mixture over the tarts and let set.

5. 5.

   Remove the finished tarts from the molds and serve on a plate.