By: Natalie Levin

Prep time: 30 minutes

Yield: 12 portions, 9’’ round cake pan

Ingredients:
For the crust:
9 oz. tea biscuits / Graham crackers
2/3 of the 7.05 oz. package Tnuva Unsalted Butter, melted
Option: Instead of biscuits, try using Tnuva Maadanot Frozen Rolled Short Dough For Sweet Pastries, thawed according to the manufacturer’s instructions.
For the cheese filling:
3.5 containers Tnuva Quark Creamy Soft Cheese (9% fat)
1 cup sugar
1 teaspoon vanilla extract
Pinch of salt
Zest of 1 lemon
5 large eggs at room temperature
1/2 cup cornstarch
For the berry mousse:
1/3 of the 12 oz. bag of frozen mixed berries
1 cup natural flavor full fat yogurt
1/2 cup powdered sugar
1 container (8 oz.) heavy cream, cooled
For decoration:
Fresh blueberries

Instructions:
1. Heat the oven to 340 ⁰F. Grease the baking pan.
2. Prepare the crust: grind the biscuits in a food processor. Add the melted butter and stir until the crumbs are moist. Transfer to the baking pan and press to the bottom and sides. Bake for about 10 minutes, until it holds its shape and is slightly golden. Lower the oven temperature to 320 ⁰F.
3. Prepare the filling: place the cheese in a large bowl. Add the sugar, vanilla extract, salt and lemon peel, and whisk. While whisking, gradually add the eggs one by one. Add the cornstarch and stir until the batter is smooth.
4. Pour the filling into the biscuit crust. Bake for 60-90 minutes until the cake is golden and is slightly vibrating in the center. Remove from oven. Cool down to room temperature, cover and refrigerate for at least 4 hours before adding the mousse topping.
5. Prepare the mousse topping: grind the frozen berries into a paste in a food processor (or using a blender). Place the yogurt, powdered sugar and heavy cream in the mixer bowl and beat into a firm mousse. Add the fruit puree and fold it into the mixture. Spread the mousse on the cake and decorate with fresh blueberries. Transfer to refrigerator for at least 15 minutes before serving.