Blackberry cheesecake with wholemeal almond crunch

Name: Blackberry cheesecake with wholemeal almond crunch
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp slightly + 100 g + 125 g butter; 180 g + 20 g cereals with whole grain and almonds (e.g. Clusters® Almond from Nestlé); 125 g Sugar; 2 Eggs (Gr. M); 2 TABLESPOONS + 1 tablespoon lemon juice; 500 Low-fat curd; 2 TABLESPOONS Cornstarch; 150 g Blackberries; 100 g Whipped cream; 3 TABLESPOONS red fruit spread

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 100 g + 125 g butter
180 g + 20 g cereals with whole grain and almonds (e.g. Clusters® Almond from Nestlé)
125 g Sugar
2 Eggs (Gr. M)
2 TABLESPOONS + 1 tablespoon lemon juice
500 Low-fat curd
2 TABLESPOONS Cornstarch
150 g Blackberries
100 g Whipped cream
3 TABLESPOONS red fruit spread

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Crumble 180 g cereals with your hands. Melt 100 g butter. Mix with crumbs.
2
Press into the mould to form a base. Bake in a hot oven for about 12 minutes (see tip).
3
For the quark mixture, whisk 125 g butter and sugar with the whisks of the mixer until foamy. Stir in the eggs one after the other. Stir in 2 tablespoons lemon juice, quark and starch. Sort blackberries, wash if necessary, drain and puree with a hand blender.
4
Mix half the quark mixture with the blackberry puree. Remove the base from the oven. Spread the quark and blackberry mixture over it. Bake at the same temperature for about 15 minutes. Remove the cake and spread the rest of the quark mixture on top.
5
Continue baking for about 20 minutes. Remove from the oven and let it cool down.
6
To serve, carefully remove the cake from the mould. Whip the cream until almost stiff, spread on the cake. Warm the fruit spread with 1 tbsp. lemon juice and drizzle over the cake. Sprinkle with the remaining cereals.