Fruity cheesecake with berries and amaretti

Ingredients for 1 servings:

• 1 kg berries, fresh or frozen, mixed or cherries
• 1 packet of cake glaze or 6 sheets of gelatin, soaked and dissolved warm. Alternatively: agar-agar
• n. B. Honey, sugar or maple syrup, amount according to type and sweetness of the fruit
• 1 portion of shortcrust pastry, approx. 400g (homemade or store-bought)
• 100 g sugar
• 50 g honey
• 6 large eggs
• 1 pinch of salt
• 1 tsp, heaped vanilla powder
• 1 kg low-fat curd cheese, drained
• 150 g cornstarch
• 1 tsp, heaped cream of tartar baking powder
• 85 g biscuits (Amarettini)
• n. B. Chocolate, white, about 1/2-1 bar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lots of fruit, less fat.

Wash and sort the berries, halve or quarter large ones, pit the cherries, do not thaw frozen fruit, and mix everything together. Halve the mixture and set half aside. Bring the other half to a boil, stir in the cold cake glaze or dissolved gelatin, bring to a boil again, season with honey, sugar, or maple syrup, then chill. Beat the eggs with sugar, honey, and salt until foamy. Stir in the low-fat quark well. Stir in the cornstarch mixed with vanilla and baking powder. Roll out the shortcrust pastry on baking paper, large enough to fit a 26 cm springform pan with a 4-5 cm edge. Lift it into the pan and press the edges down firmly. Distribute 2-3 handfuls of amaretti biscuits evenly over the pastry base, then add the fruit without the gelatin. Then pour in the quark mixture and smooth it out. Bake at 160°C fan-assisted oven or in a preheated oven at 180°C top/bottom heat, gas mark 2, for 55 to 65 minutes (use a toothpick to test if it’s too hot). After 30 minutes, uncover the cake. Let it cool slightly, then transfer it to a cake plate and carefully remove the baking paper. The cake will be nice and tall, but will sink slightly as it cools. Place the fruit and gelatin into the resulting hollow, adding more gelatin to the center, and spread it out thinly toward the edges so the amaretti biscuits stick to the center. Before serving, grate white chocolate over the top using a truffle slicer or vegetable peeler. Tips: If the eggs and sugar are beaten well and long enough (food processor, highest setting, about 8 minutes) until frothy, it’s not necessary to beat the egg whites separately. I omitted the usual butter or margarine from the quark mixture, which makes it particularly light and easy to eat an extra slice. Instead of fruit, you can also use berry compote, homemade is best, of course.