Cheesecake with Fresh Fruit

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Cheesecake with Fresh Fruit
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4 h. 40 min.


For the cheesecake
150 grams softened butter
300 grams Granola (without dried fruit)
500 grams Quark
200 grams Vanilla yogurt
200 grams powdered sugar
Juice of 2 lemons
10 sheets silver gelatin
300 grams Whipped cream
For the fresh fruit
1 Nectarine
3 large Strawberries
2 tablespoons Blueberries
2 tablespoons Raspberries
5 small Grape
3 tablespoons sugar
3 tablespoons water
How healthy are the main ingredients?
Whipped creamsugarBlueberryRaspberrylemonNectarine

Preparation steps


For the cheesecake: Crush the granola then mix with the softened butter. Press into the base and up the sides of a springform pan. Mix the quark, yogurt, sugar and lemon juice. Bloom the gelatin in cold water for 10 minutes, squeeze out excess water and gently melt over low heat with a little quark mixture. Fold into the remaining quark mixture and chill. Whip the cream until stiff then fold in when the chilled mixture starts to set. Transfer to the prepared pan and chill for 3-4 hours in the refrigerator. 


For the fresh fruit topping: Rinse the fruit and pat dry. Pit the nectarine and cut into thin wedges. Halve the strawberries or quarter. Heat the water and sugar until the sugar dissolves, let cool slightly then add the fruit and toss to combine. Arrange in the center of the cake. Remove the cake from the springform pan and serve on a serving platter.