American cheesecake with cream and fruit topping

Ingredients for 1 servings:

• 250 g biscuits (wholemeal), for the base
• 100 g butter
• 800 g cream cheese, natural
• 500 g low-fat curd cheese
• 5 tbsp honey
• 1 vanilla pod(s)
• 4 eggs, (M)
• 150 g jam, raspberry or strawberry, for the topping
• 250 g sweet cream
• 2 tbsp sugar
• 250 g berries, fresh mixed

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

creamy cheesecake with fresh fruit

Remove the cream cheese, quark, and eggs from the refrigerator. They shouldn’t be too cold. Finely grind the whole-grain biscuits and mix them with the melted butter. Spread the mixture evenly into a buttered springform pan (28 cm diameter) and raise the edges. Refrigerate for 30 minutes. In the meantime, whisk together the cream cheese, low-fat quark, the inside of the vanilla bean, and the honey. If the mixture isn’t sweet enough, sweeten with honey to taste. Stir in the eggs one at a time. Do not overmix. Pour the cheese mixture into the baking pan and place in the oven preheated to 150°C (convection oven). Bake for 60-70 minutes. Turn off the oven and let the cake cool in the oven with the door open for about 1 hour. Refrigerate the cake for at least 4 hours. Just before serving, remove the cake and whip the cream with the sugar until stiff peaks form. Spread the cake first with the jam, then with the whipped cream. Garnish with washed and hulled fresh berries.