No-Bake Cheesecake with Red Berry Compote

Ingredients for 1 servings:

• 200 g butter biscuits or speculoos biscuits
• 200 g dark chocolate coating
• 50 g butter
• 9 sheets of gelatin
• 200 ml whipped cream
• 2 packets of vanilla sugar
• 100 g sugar
• 500 g low-fat curd cheese
• 300 g double cream cheese
• 250 g red fruit compote (berry compote)

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours 20 minutes; Total time approx. 4 hours 45 minutes

Place the biscuits in a freezer bag and crush them with a rolling pin. Roughly chop the dark chocolate and melt it with the butter over a bain-marie. Line the base of a 20 cm springform pan with baking paper. Mix the melted chocolate into the biscuits, spread it on the base and press it down. Chill for 20 minutes. Soak the gelatine in cold water. Whip the cream until stiff. Then stir in the vanilla sugar, sugar, low-fat quark and cream cheese. Squeeze the water out of the gelatine and dissolve it in a saucepan or in the microwave over low heat. Mix 5 tablespoons of the cream into the gelatine and then all of the cream. Spread half of the cream on the biscuit base. Then the fruit compote and then the remaining cream. Chill the cake for at least 4 hours. Then carefully remove it from the springform pan.