Sweet Woodruff Blueberry Cheesecake

Ingredients

Crust:
150 g Oatcake
70 g Margarine, softened
Filling:
8 sheet Gelatin
400 g Whipping cream
500 g Quark, low-fat
300 g Philadelphia cream cheese
100 g Sugar
1 pack / 8 g Vanilla sugar
100 ml Milk Jelly Topping:
150 g Fresh blueberries, rinsed and drained
1 pack Sweet Woodruff
jelly powder
80-100 g Sugar
500 ml Water

Method

1.Combine cookies and softened margarine, then press into the bottom of a 26-cm baking pan with a removable bottom. Chill crust 30 minutes. Beat whipping cream until stiff peaks form and store in the fridge until ready.
2.Soak gelatin sheets in cold water for 5 minutes until softened. Gently squeeze out excess water. Melt it in a heat proof bowl placed over simmering water until dissolved. Combine first 4 tablespoons of cheese mixture with the melted gelatin, then blend with the rest of cheese mixture until smooth. Fold in the whipped cream and until fully incorporated. Pour the cheese mixture over the crust and arrange the blueberries on top. Cover and refrigerate several hours or overnight.
3.Whisk together sugar and jelly powder in a medium pot. Pour in the water and cook over the slow heat until the sugar is dissolved. Remove and turn the heat off. Pour 1/3 of the jelly into a square shallow dish. Press and push a cookie mould into the set jelly to create the "heart". Pour the rest of cool jelly over the cheesecake. Place some heart-shaped jelly over if desired. To serve, loosen cheesecake and place it on a serving plate. Decorate the side with heart-shaped jelly.