Norma's Cheesecake

Ingredients for 1 servings:

• 500 ml cream
• 1 can of condensed milk (Milchmädchen, 385g)
• 250 g quark (low-fat quark or cream cheese)
• 125 ml lemon juice
• 3 tsp gelatin, ground
• 60 ml water, hot
• 200 g biscuits (butter biscuits)
• Butter, melted
• 250 g strawberries, kiwi, apricots or peaches

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Fruity cheesecake with milkmaid

This amount is enough for a small springform pan (approx. 23cm). If you double it, it will fit in a 28cm springform pan. You’ll then have a few spoonfuls left over. For the base, finely crush the biscuits. The easiest way is to use a rolling pin and place the biscuits in a preserving bag. Mix with enough melted butter until you can press the crumbs into the base. Dissolve the gelatin in the hot water. Mix together the lemon juice, milk, and quark. Chop the fruit and stir in. Reserve enough for decoration. I use fresh strawberries and kiwi, or I make the cake with drained canned fruit. Whip the cream until stiff peaks form and fold in. Finally, stir in the gelatin mixture well. Pour into the springform pan, smooth it out, and decorate with fruit (halved strawberries, etc.), if desired. Leave to set in the refrigerator. Remove from the springform pan to serve. The cake also freezes perfectly. To do this, leave it in the tin and when it is frozen solid, remove it from the tin and wrap it in foil.