Kiwi cheesecake

METHOD

• 1
  First, prepare a 20 cm diameter springform pan. Line the bottom with baking paper.
• 2
  Combine the melted butter with the crushed biscuits and press firmly onto the bottom of the pan using a spoon. Place in the freezer for at least an hour. You can then line the sides of the pan with transparent cake foil, or leave it as is and later cut the cake out of the pan with a sharp knife.
• 3
  In a bowl, whisk together the quark, Lučina, 300 g of cream, and both sugars. Heat the remaining cream. Soak the gelatin sheets in cold water, and once softened, squeeze them out and dissolve them in the warmed (not boiling) cream. Pour into the prepared quark mixture and stir with a spatula. Finally, fold in the lime juice and blueberries with a spatula and pour the entire mixture into the prepared springform pan with the finished base. Chill in the refrigerator, ideally overnight (at least 8 hours).
• 4
  For the jelly, blend the peeled kiwis and lime juice together until very smooth (you will get a puree). Add sugar. Briefly heat the mixture. Do not boil; it just needs to be warm enough for the gelatin to dissolve. If you boil it for too long, it will start to turn yellow. Soak the gelatin in cold water, and once softened, squeeze it out and stir into the warm kiwi base.
• 5
  Pour over the already set quark base and chill in the refrigerator again for several hours. Cut out of the pan with a sharp knife. You can decorate with fresh kiwis, limes, and blueberries, or you can leave it plain to highlight the texture and color of the jelly.