No-Bake Cheesecake with Forest Fruits

Preparation

• 1
  Place all ingredients for the fruit layer in a small saucepan and simmer over low to medium heat for 10–12 minutes, stirring occasionally, until the mixture thickens and almost all the liquid has evaporated. Let the thickened fruit mixture cool in the refrigerator for at least 30 minutes.
• 2
  Line a round springform pan (Ø 25 cm) with baking paper.
• 3
  Finely grind the butter biscuits in a food processor and mix with the melted butter and 1 tbsp powdered sugar. Spread the mixture evenly on the bottom of the pan and press firmly, creating a small rim. Let the base set in the refrigerator.
• 4
  For the filling, pour the milk into a small saucepan, sprinkle in the gelatin and let it swell for approx. 10 minutes. In the meantime, whip the whipping cream with 60 g powdered sugar until stiff. In a separate bowl, beat the cream cheese until smooth with the sour cream, vanilla sugar, and the remaining 100 g powdered sugar. Gently heat the swollen gelatin over low heat, stirring for 1–2 minutes, until it has completely dissolved (do not boil!).
• 5
  Stir the dissolved gelatin into the cream cheese mixture. Then carefully fold in the stiffly whipped cream in several portions. Pour the cream onto the chilled biscuit base and smooth it out. Distribute the cooled fruit mixture in dollops on top and lightly marble with a teaspoon.
• 6
  Let the finished cheesecake set in the refrigerator for at least 8 hours (preferably overnight) before serving.
• 7
  Garnish with fresh forest berries as desired.