Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Blackberry puree
Cheesecake mixture
Nut brittle
Decorate
Utensils
One springform tin (approx. 20 cm in diameter), base lined with baking paper, sides greased with a little oil and lined with cling film
How it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin, put into a bowl, mix in the butter and salt. Spread the mixture over the base of the prepared cake tin, press down firmly with the base of a glass, chill.
Blackberry puree
Puree the blackberries, sugar and condimento. Dissolve the gelatine in the water, mix with 4 tbsp of the puree and immediately stir into the remaining blackberry puree.
Cheesecake mixture
Place the cream cheese, quark and sugar in a bowl, mix using the whisk attachment on a mixer. Dissolve the gelatine in the water, mix with 4 tbsp of the cream cheese mixture and immediately stir into the remaining cream cheese mixture. Spread the mixture over the biscuit base, top with the blackberry puree, gently fold into the cream cheese mixture using a spoon, cover and chill for at least 6 hrs.
Nut brittle
Bring the sugar and water to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, season with salt, spread on a sheet of baking paper, leave to cool. Coarsely chop the nuts.
Decorate
Arrange the blackberries and nut brittle on top of the cheesecake just before serving.
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