Blackberry cheesecake

Ingredients for 1 servings:

• 100 g ground almonds
• 150 g ladyfingers
• 100 g butter, slowly melted
• Honey, for additional sweetness, I recommend forest honey
• 300 g blackberries
• 600 g double cream cheese
• 300 g yogurt
• 6 sheets of gelatin
• 100 g brown sugar
• 3 tbsp lemon juice
• 300 g blackberries
• 2 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

heavenly no-bake blackberry cake

Sort the blackberries, rinse them, and drain them. For the base, finely chop the sponge fingers. Slowly melt the butter and mix well with the sponge fingers and almonds. Season with honey. Place a cake ring (26 cm diameter) on a cake plate and spread the crumbs over the base, pressing down firmly. I used a masher from a serving ring for this. Chill for about 30 minutes. Spread 300 g of blackberries over the cake base. For the filling, soften the gelatin. Mix the cream cheese with yogurt and 80 g of brown sugar. Heat the lemon juice, squeeze out the gelatin, and dissolve it in the lemon juice. Add some of the cream to the lemon juice-gelatin mixture and stir well. Add the remaining cream and mix well. Spread the cream over the berries and refrigerate the cake for 2-3 hours. Set aside some of the blackberries for decoration, purée the remaining blackberries with 20g of brown sugar, and strain through a sieve. Prepare the gelatin according to the instructions, add to the blackberry purée, and bring the mixture to a boil while stirring. Cool briefly. Slowly spread the glaze over the cake from the center outward, creating a spiral pattern with a fork. Decorate with the remaining berries, cover, and chill for at least 1 hour. Recommendation: The cake can be prepared the day before and can be refrigerated overnight.