Berry Cheesecake

Ingredients for 1 servings:

• 100 g dark chocolate coating
• 70 g butter
• 3 eggs
• 100 g brown sugar
• 80 g sugar
• 1 pinch of salt
• 50 g flour
• 1 tbsp cocoa powder, unsweetened
• 100 g cashew nuts
• 350 g low-fat curd cheese
• 600 g double cream cheese
• 2 eggs
• 200 g sugar
• 1 tbsp cornstarch
• 1 tsp vanilla paste
• 1 pack of cake glaze
• 300 g mixed berries, e.g. raspberries, blackberries, blueberries and currants

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

for a 26cm springform pan

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Line a 26cm springform pan with baking paper. Roughly chop the chocolate coating. Melt the butter in a saucepan and dissolve the chocolate coating in it, then set aside. Whisk the eggs with the brown sugar, white sugar, and salt. Stir in the warm chocolate coating. Then stir in the flour and cocoa powder. Pour the batter into the pan and sprinkle with the cashew nuts. Bake in the preheated oven on the middle rack for about 20 minutes. In the meantime, mix the low-fat quark with the cream cheese, 170g sugar, eggs, cornstarch, and vanilla paste. After 20 minutes of baking, spread the cream mixture over the brownie base and bake for another 45 minutes in the lower third of the oven. Remove from the oven and let cool completely. Mix the cake glaze with the remaining sugar. In a saucepan, mix with 200ml water and bring to a boil once. Set aside. Wash the berries, pat dry, and arrange them on the cake. Drizzle with warm glaze and let set.