for 12 pieces

Base

125 g	butter biscuit
30 g	butter, melted, left to cool
1 pinch	salt

Blackberry puree

125 g	blackberries
20 g	sugar
2 tbsp	Fine Food Condimento al miele e allo zenzero
1 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling

Cheesecake mixture

400 g	cream cheese (e.g. Philadelphia)
250 g	low-fat quark
50 g	sugar
4 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling

Nut brittle

60 g	sugar
2 tbsp	water
60 g	macadamia nuts
1 pinch	salt

Decorate

125 g

blackberries

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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