Receta NO BAKE STRAWBERRY & QUARK CHEESCAKE ... and a hang tags giveaway!
NO BAKE STRAWBERRY & QUARK CHEESECAKE
Biscuit base
- 150gms digestive cookies, crushed with rolling pin
- 50gms butter (1/4 cup), melted
- Pie filling
- 200ml low fat cream (25%)
- 1/2 cup powdered vanilla sugar (or Castor sugar)
- 1 1/2 tsp gelatin (can decrease if the weather is not too hot)
- 250-300gms strawberries, cape gooseberries (other seasonal berries/fruit too)
Method:
Crush the biscuits in a ziploc, mix with melted butter in a bowl and turn into the base of an 8″ dessert ring placed on the serving platter.
Press gently to create uniform base. the bottom of a flat glass works well here. Chill in freezer for 10 minutes, while you prepare the filling.
Filling:
Sprinkle the gelatin over 2 tbsp of water to soften. Place the bowl in a slightly bigger bowl of warm water, and leave for a short while till it becomes translucent.
Beat the cream till it thickens and holds soft peaks. In another bowl. beat the quark with the powdered sugar, with the same beaters, until smooth. Then beat in the gelatin quickly and thoroughly. Fold in the whipped cream. Taste for sweetness, and adjust if required.
Turn this over the biscuit case, and place in the freezr for 20-30 minutes.
Bring down into the fridge, and leave to set for 6-8 hours, or overnight. Top with strawberry coulis and fresh fruit and serve.
Alternative fruit suggestions…
Halve some cape gooseberies, place on top of the chilled pie, brush over with cooled melted preserves, and cover and chill in the fridge for 4-6 hours, or better overnight.
I love the Cape Gooseberry, or Physallis as it’s called. It is also referred to as Ground Cherries in the US, and hides under a papery thin shell. The berry is beautiful when cross sectioned, and the taste ranges from slightly tart to sweet.
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