New York Cheesecake with Limes on Chocolate Base

Set the oven to 170 degrees top / bottom heat.

For the biscuit base:

1. Melt the butter in a saucepan over low heat and let it cool down well.
2. Crumble the biscuits in a plastic bag by rolling a rolling pin over the biscuits until only small biscuit crumbs remain. Add the melted butter, cocoa powder and cookie crumbs to a bowl and knead everything until it becomes crumbly.
3. Distribute the biscuit mixture evenly on the bottom of your greased 20 cm springform pan and press the mixture nicely onto the bottom with a fork, so that a “firm” base is created. Bake this base in the preheated oven on the middle rack for 8 minutes.
4. Let the cake base cool in the pan.

For the cake batter:

1. Mix the cream cheese together with the low-fat quark to a creamy mass. Slowly stir in the sugar, vanilla sugar and cornstarch with the hand mixer on medium speed. Keep stirring until the sugar crystals have dissolved.
2. Then stir in the egg.
3. Whip the cream until stiff and slowly stir it together with the lemon juice into the sugar and quark mixture.
4. Spread the mixture on the chocolate base and bake the cheesecake on medium heat for about an hour in the oven. Caution: If the surface of your cheesecake turns dark, you can cover your cake with aluminum foil and continue baking.
5. Let the cheesecake cool down first and then put it in the fridge for at least 2 hours.

For the lime sauce:

1. Mix about 1-2 tablespoons of water in a bowl with the green food coloring.
2. Squeeze the limes.
3. Pour the lime juice and icing over the water-food coloring mixture and stir everything with a spoon until you don’t see any more lumps.
4. Pour the mixture into a saucepan and heat the mixture while stirring on the highest setting. Place the mixture quickly on the serving plate with a tablespoon or pour it over the finished cake.

For decoration

1. Decorate your finished cheesecake with blueberries and powdered sugar.