Kiwi Cheesecake with Blueberries

First, prepare a springform pan with a diameter of 20 cm. Line the bottom of the pan with baking paper.

Combine the melted butter with the finely crushed cocoa biscuits. Press the mixture firmly onto the bottom of the pan with a spoon. Place the pan in the freezer for at least one hour. Optionally, you can line the edge of the pan with cake foil or carefully release the cake later with a sharp knife.

In a bowl, mix quark, cream cheese, 300 g of the whipping cream, powdered sugar, and vanilla sugar until smooth. Heat the remaining 100 g of cream (do not boil). Soak 3 sheets of gelatin (5 g) in cold water, squeeze them well, and dissolve them in the warm cream. Stir the gelatin mixture into the quark mixture. Finally, fold in 50 g of lime juice and the fresh blueberries. Pour the mixture onto the prepared biscuit base and let the cake set in the refrigerator, ideally overnight (at least 8 hours).