No-bake fruit cheesecake

Ingredients

• 200 g biscuits
• 50 g rolled oats
• 100 g butter at room temperature
• 500 ml cold water
• 10 g gelatin sheets
• 200 ml whipping cream
• 400 g cottage cheese
• 50 g sugar
• 1 teaspoon vanilla extract
• 3 tablespoons yogurt
• 300 g mixed grapes raspberries and blackberries

Preparation

1. Crush the biscuits, rolled oats and softened butter in a food processor until the mixture comes together. Press it into the bottom of a 22 cm cake tin and refrigerate while you prepare the filling. 2. Soak the gelatin sheets in 500 ml cold water for 10 minutes, then drain and gently squeeze them. 3. Heat 50 ml whipping cream in a small saucepan for 2 minutes, until it starts to steam. Take it off the heat and dissolve the gelatin in it. 4. Mix the cottage cheese with the sugar and vanilla extract until smooth. Stir in the cream and gelatin, then add the remaining 150 ml cream and the yogurt. 5. Halve 200 g of the grapes, raspberries and blackberries, and set aside 100 g whole fruit for decoration. Fold the cut fruit into the filling. 6. Pour the filling over the base, decorate with the whole fruit and refrigerate the cheesecake for 4 hours, until the filling sets.