base

1. Line a 30x20cm (or 25x25cm) baking dish with baking paper and set aside.

2. Place all base ingredients into TM bowl and chop 10 sec/speed 5. Scrape down the sides of the bowl and chop for a few more seconds on speed 5 if needed (until blended but still a little bit chunky).

3. Press firmly into the lined dish and place into the freezer while making the filling.

filling

1. Whisk gelatine into hot water and set aside.

2. Place quark or cream cheese, cream, honey or syrup, vanilla and gelatine mixture into TM bowl and cook 5 min/60C/speed 4. 

3. Pour over base and place back into freezer until set firm, approx two hours.

jelly

1. Place all ingredients into a clean TM bowl.

2. Cook 10 mins/100C/speed 2. Set aside with the lid off to cool.

3. Strain through a nut milk bag as soon as the jelly is cool enough to touch, then pour over the filling, spreading evenly. (Straining through a nut milk bag will give you a beautiful, clear jelly; but you can use a fine metal sieve if you like – the jelly will just look a bit darker.)

4. Place back into the freezer until cheesecake is set firm, approx. half an hour.

5. To serve: cut into squares and serve cold. Garnish with some fresh raspberries if desired.

tips for conventional method

base

Mix all ingredients in a food processor or blender until the mixture comes together. Don’t over-process, you want it to have a little bit of texture.

filling

Mix gelatine into hot water; place all ingredients into a double boiler over medium heat and whisk until smooth and warm to the touch. Pour over the base and place in the freezer to set as above.

jelly

Simmer ingredients on the stovetop until the berries are falling apart. Remove from heat, cool slightly, blend in a blender, then strain through a nut milk bag or fine metal sieve. Pour over set filling, smooth, and place back in freezer to set as above.