No-Bake Honey and Blackberry Cheesecake

Instructions

1. Step 1

   Line the base of an 18 cm springform pan with parchment paper.

   Cookware: parchment paper, springform pan

2. Step 2

   Process the dates and raisins until they form a sticky, finely chopped paste.

   Ingredients used: 75.0 gr Date, 75.0 gr Raisin

   Cookware: food processor

3. Step 3

   Add the ground almonds and pulse until the base mixture holds together when pressed.

   Ingredients used: 50.0 gr Almond

   Cookware: food processor

4. Step 4

   Transfer the base mixture to the prepared pan and press it into a firm, even layer.

   Cookware: Silicone spatula, springform pan

5. Step 5

   Whisk the curd cheese and labneh until smooth, then whisk in 30 ml honey until evenly incorporated.

   Ingredients used: 250.0 gr Curd Cheese, 30.0 gr Honey, 150.0 gr Yogurt

   Cookware: mixing bowl, whisk

6. Step 6

   Spread the cheese filling evenly over the prepared base and smooth the surface.

   Cookware: Silicone spatula, springform pan

7. Step 7

   Cover the pan and freeze until the cheesecake is firm enough to unmold and slice.

   Timer: 180 min (fixed)

   Cookware: springform pan

8. Step 8

   Briefly process 120 gr blackberries with 15 ml honey, leaving the sauce slightly textured.

   Ingredients used: 120.0 gr Blackberry, 15.0 gr Honey

   Cookware: food processor

9. Step 9

   Let the frozen cheesecake stand at room temperature for 5 minutes, then release the pan and spread the blackberry sauce over the top.

   Timer: 5 min (fixed)

   Cookware: Silicone spatula, springform pan

10. Step 10

    Garnish with the remaining blackberries and cut into 8 slices for serving.

    Ingredients used: 30.0 gr Blackberry

    Cookware: knife