Cheesecake with Forest Fruit

INSTRUCTIONS

• 1
  Place all ingredients for the fruit layer into a saucepan and heat, stirring occasionally, for 10–12 minutes over low to medium heat until the mixture thickens and almost all liquid evaporates. Let the thickened mixture cool in the refrigerator for at least 30 minutes, and in the meantime, proceed with the following steps.
• 2
  Prepare a round cake pan with a diameter of 25 cm and line it with baking paper.
• 3
  Crush the biscuits in an electric chopper and mix with the remaining ingredients for the crust. Once all ingredients are combined, spread the mixture into the lined pan so that it covers the entire bottom and extends approximately halfway up the sides. Press the crust down with your fingers and place the pan in the refrigerator for now.
• 4
  Now prepare the cream filling. First, pour milk into a smaller saucepan, sprinkle gelatin into it, and let it bloom for about 10 minutes. Meanwhile, in a larger bowl, whip the whipping cream and 60 g of powdered sugar into a thick foam (this will take 2–4 minutes at high speed), and in another bowl, whip the cream cheese spread with sour cream, vanilla sugar, and the remaining 100 g of powdered sugar. Once the gelatin in the saucepan has bloomed, move the saucepan over low heat and, stirring constantly, heat the mixture for 1–2 minutes until the gelatin dissolves in the milk.
• 5
  Then pour the contents of the saucepan into the bowl with the cream cheese spread mixture, mix, and gradually fold the whipped cream with sugar into the resulting mixture in several batches. Subsequently, transfer the entire contents of the bowl into the cake pan on top of the chilled crust, spread the chilled fruit mixture over the top with a spoon, and gently swirl to lightly combine the surface of the cream filling with the fruit layer.
• 6
  Let the finished cheesecake chill in the refrigerator for at least 8 hours before serving (ideally overnight).