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Prep Time: 0 Minutes Cook Time: 2160 Minutes |
Ready In: 2160 Minutes Servings: 24 |
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Luscious and low-fat! I got sick of having to combine three different recipes to get a cheesecake I loved, and having to remember what I was improvising and where, so here we have it! My very first recipe :-D Be warned, this makes a DEEP cake! If you want a shallow one, half the recipe for the filling. Also, I used plain gelatine and a combo of 2/2/1 strawberry/raspberry/blueberry but you can use any flavours and fruits you wish. Experiment! Ingredients:
100 g digestive plain sweet biscuit crumbs |
30 g ground almonds |
60 g melted butter |
800 g quark |
200 g strawberries |
200 g raspberries |
100 g blueberries |
250 g sugar |
1 lemon |
1.5 (15 g) packages gelatin |
100 ml water |
Directions:
1. First off, make the base by combining the cookie crumbs, ground almonds and melted butter together. If the mix is too dry and crumbly, add a little more butter. Press into the tin you will be using.
2. Puree half of each of the fruits together, then zest and juice the lemon.
3. Next, make up 1 of the packs of geletine, using only enough water to melt it all. Be patient, and don't make the mixture with too much liquid!
4. Mix the zest and juice, the pureed fruits, and 50g of the sugar into the quark and beat until well combined. Add the geletine and mix it all together.
5. Spread the filling over the crust and refrigerate overnight.
6. When the mixture has set, prepare the topping. To do this, chop and puree the remaining fruits (it's up to you whether they are roughly chopped or finely pureed, but you will need to puree at least half of them for a good flavour) and put them in a pan with the rest of the sugar and gelatine, and pour in the water.
7. Bring the mixture to the boil, stirring constantly, until everything is mixed together and the sugar and gelatine have melted completely.
8. Cool the topping a little until it's just warm, then pour it over the cheesecake and chill until the topping has set too.
9. Enjoy!
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