Berry cheesecake with biscuit base

Ingredients for 1 servings:

• 150g biscuit(s) (butter, oat, Oreo, etc.)
• 50 g coconut flakes
• 150 g butter, liquid
• 250 g cream cheese
• 500 g quark
• 100 g sugar
• 1 packet of vanilla sugar
• 1 lime(s) or lemon, juice
• some berries and/or jam
• 200 ml milk
• 2 bags of agartine
• some fruits, coconut flakes or similar for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

without baking

Crush the cookies into crumbs and small pieces (use your hands, a potato masher, etc. to make this work; place the cookies in a freezer bag and mash them on the surface). First, mix in the coconut flakes, then the melted butter. The ratio (cookies/coconut) is, of course, adjustable; other nuts, dried fruits, etc. are also possible. Press the mixture firmly into the bottom of a springform pan lined with baking paper and refrigerate. Mix together the cream cheese and quark (I used regular low-fat quark), and mash (frozen/fresh) berries for color and flavor, then mix in. A dash of drained juice or homemade berry jam also works well. Stir in the sugar, a sachet of vanilla sugar, and the juice of one lemon/lime. Now for the agartine. In theory, prepare according to the package instructions. I boiled two sachets of agartine in the milk for two minutes, first carefully folding in some of the cheesecake mixture, and then mixing in the rest. Of course, it’s also possible to use gelatin, so you’ll need 12 gelatin leaves. Quickly pour the mixture onto the hardened biscuit base and return it to the refrigerator for at least 4 hours. Before serving, garnish with fresh fruit (preservative with a little cake glaze if desired), desiccated coconut, or other decorations.