Berry Cheesecake

Ingredients for 1 servings:

• 150 g biscuit(s) (butter biscuits)
• 100 g peanuts, unsalted
• 120 g butter
• 400 g cream cheese
• 400 g whipped cream
• 100 g sugar
• ½ tsp vanilla sugar
• 1 pack of jelly, lemon flavor, for 0.5 liters
• 400 g berries, fresh or frozen
• 1 pack of cake glaze, clear
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

no baking – variable with strawberries, blackberries, raspberries or blueberries

Roughly chop the peanuts in a food processor. Add the butter biscuits and chop them up as well. Mix both with melted butter and press the mixture into the bottom of a 24 cm springform pan. Whip the whipped cream with 80 g of sugar and vanilla sugar and stir in the cream cheese. Prepare the lemon jelly with 20 g of sugar in 150 ml of water according to the instructions, let it cool slightly, and stir it into the cream mixture. Spread the cream on the biscuit base and smooth it down. Prepare the cake glaze with sugar in 200 ml of water according to the instructions, add the fresh or thawed berries, and spread the mixture over the filling. Let the cake set overnight in the refrigerator. Since frozen berries are very juicy, don’t cut them until shortly before serving. I’ve made this recipe twice already, once in this version and once with a slightly lower fat version, which means I used 200 g of double cream cheese and 200 g of low-fat cream cheese and replaced the cream with Cremefine. For the berries I used mixed frozen berries.