INGREDIENTS
BOTTOM
- approx. 170 g shortcrust butter cookies, e.g. coconut cookies
- 70 g melted butter
CHEESECAKE MASS
- 2 berry flavored jellies
- 1/4 cup of sugar
- 2 tablespoons Malibu (optional)
- 350 g berries (fresh or frozen) + for decoration
- 300 g of homogenized Danio cheese
- 250 g of ricotta or ground cheese curd
- 250 ml whipping cream 30% (cold)
ICING
- 100 g of white chocolate
- 1 tablespoon coconut oil or butter*
- 2 teaspoons of liquid oil, e.g. sunflower or rapeseed
- mint for decoration
PREPARATION
- Line the bottom of a cake tin with a diameter of approx. 24 cm with powdered cookies mixed with melted butter, knead and pat thoroughly.
- Pour 250 ml of jelly into boiling water, remove from heat, dissolve thoroughly, add sugar and Malibu, if using.
- Wash the berries and blend with a blender (but not too thoroughly so that pieces of fruit remain). Add to jelly, mix and cool.
- Mix the homogenized cheese with ricotta and add them to the cooled berry mass and mix.
- Whip the cold cream until stiff, add it to the berry-cheese mixture and pour it onto the cake base, put it in the fridge until it sets, for about 3 hours or overnight.
- Once set, run a knife around the cake tin, remove the rim and pour the icing on it: break the chocolate into cubes, add coconut oil or butter and liquid oil and melt together, e.g. in a water bath or in a microwave.
- Place in the fridge for half an hour to let the icing harden. Sprinkle with fresh berries and decorate with mint. Store the dessert in the refrigerator.
TIPS
* with coconut oil, the icing will be lighter