Stracciatella cheesecake with grapes

Ingredients for 1 servings:

• 250 g biscuits
• 100 g Nutella, or other nut nougat cream
• 50 g butter
• 8 sheets of white gelatin
• 500 g cream cheese
• 250 g cream yogurt
• 150 g sugar
• 200 ml cream
• 50 g dark chocolate sprinkles
• 300 g grapes, light, seedless
• 125 ml white wine
• 1 pack of cake glaze, light
• some water to mix the cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 10 minutes

a refrigerator cake

First, finely crumble the biscuits. Melt the hazelnut spread and butter, mix with the crumbled biscuits, and knead well. Spread this mixture into a springform pan, press down firmly, and chill for a short time. I made everything in a 28cm springform pan, but this way the base and filling won’t be as high. Soften the gelatin according to the package instructions. Mix the cream cheese, yogurt, and 120g of sugar until smooth. Dissolve the softened gelatin and stir in 1 to 2 tablespoons of the cheese mixture before adding the rest of the cheese mixture. Mix everything well and chill. Meanwhile, whip the cream until stiff. As soon as the cream begins to set, fold in the stiffly whipped cream and the chocolate sprinkles. Spread this cream on the biscuit base and chill for about 1.5 hours. Wash and halve the grapes. Bring the wine and the remaining sugar to a boil, add the grapes, and simmer for about 2 to 3 minutes. Mix the glaze with a little cold water, add it to the grapes, and bring it to a boil briefly. Let it cool slightly, then spread it over the cake and refrigerate. The cake can be prepared a day in advance.