Cream cheese cake with berries

Name: Cream cheese cake with berries
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 300 g frozen berry mixture; 7-10 Tbsp Oil; 125 g Diet rusk; 150 g Beurre de yaourt; 6 sheets white gelatine; 250 g Low-fat curd; 200 g Yoghurt cream cheese (5 % fat absolute); 7-10 Tbsp liquid sweetener; 150 g Whipped cream; 1 tablespoon (10 g) Cornstarch; 1 giant plastic bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

300 g frozen berry mixture
7-10 Tbsp Oil
125 g Diet rusk
150 g Beurre de yaourt
6 sheets white gelatine
250 g Low-fat curd
200 g Yoghurt cream cheese (5 % fat absolute)
7-10 Tbsp liquid sweetener
150 g Whipped cream
1 tablespoon (10 g) Cornstarch
1 giant plastic bag

Directions

1
Defrost the berries. Place the cake ring (24 cm Ø) on a slightly oiled cake plate. Put the rusk into the bag, close it and crumble finely. Melt butter and mix with crumbs. Spread as a base on the plate, press on. Chill for 1 hour
2
Soak the gelatine in cold water. Puree 100 g berries, pass through a sieve. Mix with quark, cream cheese and sweetener. Squeeze the gelatine, dissolve. First stir in some cream, then stir into the rest of the cream. Whip cream until stiff, fold in. Spread on the base. Chill for at least 4 hours.
3
Boil the rest of the berries and 5 tablespoons of water. Stir starch and 1 tablespoon of water until smooth, bind berries and sweeten. Cool down. Pour onto the cream. Cool for about 1 hour.