This Light and Tangy Cheesecake is a delightful dessert for those who enjoy a subtly sweet and slightly tart flavor profile. The recipe features a creamy filling made from Quark (labne), nestled on a crunchy base of biscuits and hazelnuts, topped with a vibrant and fruity forest berry sauce. Each layer of this cheesecake adds its own unique texture and taste, creating a harmonious blend that is both refreshing and indulgent.
Why You’ll Love This: The use of Quark instead of traditional cream cheese gives this cheesecake a lighter, more delicate texture, while the lemon zest and juice provide a refreshing zing that cuts through the richness. The forest berry sauce not only adds a burst of color but also enhances the tartness of the cake, making it an ideal dessert for those who prefer their sweets with a hint of sourness.
Perfect Occasion: This cheesecake is perfect for summer gatherings, brunches, or as a sophisticated dessert at dinner parties. It’s also great for seasonal celebrations or any occasion where you want to impress guests with something that looks as good as it tastes.
Decoration Tips: For a stunning presentation, arrange fresh berries on top of the sauce before it sets. You can also garnish with mint leaves for a pop of color and a fresh aroma. A light dusting of powdered sugar over the berries can add a touch of elegance.
Ingredients:
For the Base:
- 250g biscuits
- 1 cup hazelnuts
- 1/4 cup milk
- 125g melted butter
For the Creamy Filling:
- 750g Quark (labne)
- 1 cup sugar (add two more tablespoons if you prefer it sweeter)
- 4 tablespoons flour
- 3 eggs
- 200g cream
- 1 packet vanilla
- Zest of 1 lemon
- Juice of half a lemon
For the Berry Sauce:
- 500g mixed forest berries (strawberries, blackberries, cherries, blueberries, etc.)
- 1/4 cup sugar
- 1 packet vanilla
- 2 heaping tablespoons cornstarch
- 200ml water
Instructions:
- Prepare the Base:
- Crush the biscuits and hazelnuts in a food processor. Mix in the melted butter and milk. Press this mixture into a 24 cm springform pan lined with parchment paper, creating an even layer. Chill in the refrigerator.
- Make the Filling:
- Blend Quark, sugar, and vanilla until the sugar dissolves. Gradually add flour, then cream, mixing well. Incorporate eggs one at a time, followed by the lemon zest and juice. Pour this mixture over the chilled base. Tap the pan on the counter to remove air bubbles.
- Preheat the oven to 170°C (338°F). Place a tray of water on the oven’s bottom to create humidity. Bake the cheesecake for 60 minutes. Let it cool in the oven gradually.
- Prepare the Berry Sauce:
- Cook the berries, sugar, vanilla, cornstarch, and water in a saucepan until thickened. Puree with a blender, then strain to remove seeds. Pour the sauce over the cooled cheesecake.
- Chill and Serve:
- Let the cheesecake set in the refrigerator for at least 5 hours. Run a knife around the edges before unmolding. Clean the knife with a wet cloth between slices for clean cuts.
Enjoy! This Light and Tangy Cheesecake with Forest Berry Sauce is not only a treat for the palate but also a feast for the eyes, making it a perfect dessert to share with loved ones on any occasion.
