Mixed Berry Cheesecake

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Mixed Berry Cheesecake
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30 min.
ready in 4 h. 30 min.
Ready in


For the base
¾ cup Biscuit (plain)
½ cup chopped almonds
½ cup melted butter
For the filling
1 ⅛ cups Quark
cup Yogurt
cup cream
1 untreated lemon
½ cup sugar
5 sheets gelatin
cup Limoncello
For the topping
cup cream
1 tsp Vanilla sugar
1 ⅔ cups mixed Berry
powdered sugar (for dusting)
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Kitchen utensils

1 Pot, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Rolling pin, 1 Can opener

Preparation steps

For the base, crush the biscuits with a rolling pin and mix well with the nuts and melted butter. Press the crumb mixture firmly onto the base of a springform pan. Put into the refrigerator until the crumb base has set (about 1 hour).
For the filling, mix the quark smoothly with the yoghurt and sugar. Zest and squeeze the lemon and stir the zest and juice into the quark mixture. Soak the gelatine in cold water. Warm the Limoncello, squeeze out the gelatine and dissolve in the warm liqueur. Stir 2 tbsp of the cheesecake filling into the gelatine, then quickly stir the gelatine into the rest of the cheesecake filling. Whip the cream until stiff and fold in, then put on top of the crumb base. Smooth the top and put into the refrigerator for at least 3 hours to set.
To finish off, release the cake from the springform pan. Whip the cream with the vanilla sugar until semi-stiff and spread on top of the cheesecake. Scatter with berries and serve dusted with icing sugar.