Blackberry cheesecake

Ingredients for 1 servings:

• 60 g butter
• 130 g wholemeal butter biscuits
• 350 g blackberries
• 160 g sugar
• 2 ½ tbsp cornstarch
• 4 tbsp Cassis (blackcurrant liqueur)
• 1 lemon(s), organic
• 400 g double cream cheese
• 150 g low-fat curd cheese
• 100 ml cream
• 1 egg(s)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

for a 20cm springform pan

Melt the butter and crush the shortbread cookies. Mix the cookie crumbs with the butter, place them in a 20 cm diameter springform pan, and press them down firmly. Bake in a preheated oven at 180 degrees Celsius on the second rack from the bottom for 10 minutes. Allow the base to cool. Place the blackberries and 30 g of sugar in a small saucepan, bring to a boil, and simmer gently for 1 minute. Finely puree the blackberries using a food processor. Mix 1 teaspoon of cornstarch with the blackcurrant until smooth and stir into the puree. Bring the mixture back to a boil and pass it through a fine sieve into a bowl. Allow to cool. Set aside 4 tablespoons of blackberry puree for garnishing after baking. Mix the remaining sugar and starch together. Finely grate the zest of the lemon and squeeze out 2 tablespoons of juice. In a bowl, mix the cream cheese until smooth. Add the sugar mixture, quark, cream, egg, a pinch of salt, lemon zest and juice, and stir in. Spread half of the cheese mixture onto the biscuit base. Add 4 tablespoons of blackberry puree. Pour in the remaining mixture and drizzle with the remaining blackberry puree. Marble the mixture with a spoon handle and bake the cake in the preheated oven as above for 30-35 minutes, until the edges are lightly browned. Let the cake rest in the switched-off oven for another 20 minutes, then cool in the pan on a wire rack. Remove the cake from the pan and place it on a platter. Then garnish with the remaining blackberry puree.