Wolfi's Berry Philadelphia Cake

Ingredients for 1 servings:

• 200 g cream cheese 0.2% fat
• 250 g low-fat curd cheese
• 100 g sweetener (Xucker Light Basic fine)
• 1 pack of jelly (raspberry) or lemon
• ½ lemon(s), the juice
• 100 g berries (wild berry mix) frozen
• 100 ml water
• 200 g ladyfingers, crushed
• 125 g butter, not too cold, preferably room temperature

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Put the ladyfingers in the food processor and chop them like breadcrumbs; you can also use a freezer bag and a rolling pin, but that was too loud for me. Then gradually add the warm butter. Pour the resulting firm dough into the bottom of the greased springform pan. It should be pressed down relatively evenly. Pour the jelly powder and Xucker into a tall container and mix. Only then add the warm water and mix everything well until the sugar and jelly powder have dissolved. Let the mixture cool slightly, stirring occasionally. Mix the cream cheese and quark with the lemon juice and stir in the cooled jelly mixture. Crush the frozen berries in the food processor and then stir them into the mixture. Spread the entire mixture over the cake base and then put the pan in the fridge for about 2 hours. A little tip: I put aluminum foil around the springform pan so that the mixture doesn’t stick to the springform pan; it’s cleaner, but you can also do without it. And now – delicious, delicious cake and not even gaining weight.