Recipe
No-bake haskap berry cheesecake
A creamy no-bake cheesecake with haskap purée in the filling — perfect for summer.
Time: 30 min + 4–6 h in the fridge
Ingredients
- •500 g of quark (or mascarpone — creamier texture)
- •200 ml of cream (30% fat)
- •200 g of haskap berries (frozen is fine, thawed first)
- •100 g of icing sugar (more if you like sweeter desserts)
- •1 teaspoon of gelatine (or 2 teaspoons of agar — vegetarian version)
- •100 g of plain biscuits (or wholemeal biscuits)
- •50 g of melted butter
Method
- 1Base: crush the biscuits into fine crumbs, mix with the melted butter and press firmly into the bottom of a springform tin (about 20 cm). Chill for about 30 minutes.
- 2Dissolve the gelatine in a little warm water (as directed on the packet). Blend the berries into a purée. Mix the quark, icing sugar and berries into a smooth mass.
- 3Whip the cream until stiff and gently fold it into the cheese mixture. Finally pour in the dissolved gelatine and mix thoroughly.
- 4Pour the filling onto the chilled base, level it and refrigerate for at least 4–6 hours.
- 5Before serving, decorate with fresh berries, whipped cream or grated chocolate.