Makes 8 servings – Dessert – 20 mins active prep; 3-5 hours inactive
1 3/4 c. Graham Cracker Crumbs
1/4 c. Brown Sugar
1/4 tsp. Salt
1/3 c. Ronnybrook Unsalted Butter, melted
1 Lemon, juiced
1 (16 oz) Hawthorne Valley Quark
1 (6 oz) Hawthorne Valley Bianca
1 c. Confectioners Sugar
2 c. Heavy/Whipping Cream
1/2 tsp. Vanilla
4 oz Cream Cheese
2 tbsp. Tapioca Flour
1 c. Frozen Strawberries and Blueberries
1/2 c. HVH Honey
1 tbsp. Water
1 Sprig of Mint for garnish
Mix graham cracker crumbs, salt and brown sugar together. Add melted butter and mix again. Press into 9″ springform pan and set aside.
In a standing mixer or with a handheld, whip the cream cheese until smooth. Add quark and Bianca with 1/2 cup of confectioners sugar and lemon juice. Whip again until smooth and fluffy. Remove from mixer and set aside.
Whip heavy cream with the other 1/2 cup of sugar and 1/2 tsp vanilla. Fold in the whipped cheese mixture along with the tapioca flour. Pour onto crust and chill for 3-5 hours or until set.
In a small saucepan, heat the honey and water over medium heat until heated through.
Take the cheesecake out of the fridge and carefully release from the springform pan.
Top with frozen berries, followed by the honey and a sprig of mint. Cut into slices and serve.