Cream Cheese Cake with Berries
This cake is simply to die for. It also tastes great with raspberries or strawberries – depending on the season and your preference!
IngredientsIngredients for one cake:
- 600 g blueberries (deep frozen, alternatively raspberries, strawberries or lemons)
- 2 tbsp. sugar
- 150 g Kölln® Oat Pillows
- 125 g butter
- 160 g sugar
- 10 sheets of gelatine
- 600 g double cream cheese
- 300 g yogurt
- 3 tbsp. lemon juice
- 1 pack cake glaze
- some mint leaves as garnishing
Sprinkle blueberries with 2 tbsp. sugar, let them defrost in a sieve and collect the liquid.
Fill Kölln® Oat Pillows into a freezer bag and crumble finely with a rolling pin. Mix melted butter and 40 g sugar with the crumbled Oat Pillows. Press the mass into a springform pan (Ø 26 cm) lined with baking paper.
Soak gelatine in cold water. Mix cream cheese, yogurt, lemon juice and 100 g sugar. Fold 250 g blueberries into one half of the cream cheese mass. Squeeze gelatine and let it dissolve according to package instructions (don’t boil!). Stir one half of it into the blueberry and cream cheese mass and the other half into the mass without blueberries. Spread both creams alternately on the cake base and pull through this mix carefully with a spoon to create a marbling effect.
Fill up blueberry liquid with water to 250 ml. Bring to the boil in a pot with the cake glaze and the rest of the sugar. Spread the rest of the blueberries on the cake. Slowly pour blueberry glaze on top. Cool the cake in the fridge for at least 3 hours. Garnish with mint leaves before serving.
Whether with raspberries, strawberries or with lemon - this cake tastes delicious in all variations!
Preparation time: approx. 40 minutes (without waiting time)