TIPS FOR SUCCESS:

Feel free to use any type of cookie you like, ginger snap, thisn chocolate wafers, graham crackers, oreos, etc. I have a great chocolate cookie recipe on my website that would be perfect.

Remember that each cookie is different which is why I gave you a range of sugar and butter. Cookies that are less sweet will require a bit more sugar, while some are a bit drier and will require a bit more butter.

If you are motivated to make your qon cookies for the crust, check out my recipe for This Chocolate Wafer Cookies

Click Here for recipe

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Ingredients

Berry Puree:

12 ounces Favorite Fresh or Frozen Berry
25 Grams granulated sugar 2 Tablespoons
1 Tablespoon lemon juice

Cookie Crust

Crust:
2 ¼ Cups Favorite Cookie Ground into Crumbs
2-3 Tablespoons Granulated Sugar
4-5 Tablespoons Unsalted Butter, Melted Use enough to hold the cookie crumbs together

Filling:

8 ounces Softened Cream Cheese
4 ounces Full Fat Ricotta Cheese
100 Grams Granulated Sugar ½ Cup
2 Whole Large Eggs
1 Teaspoon Vanilla Extract

Whipped Cream Garnish:

240 ml Heavy Cream 1 Cup
2 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract

Instructions

Berry Puree:

Puree the berries in a food processor or blender.
Strain the berries through a mesh strainer into a saucepan. Whisk in the sugar and lemon juice.
Simmer over low heat and stir occasionally so the mixture doesn’t stick to the bottom of the pan. Cook until thickened. It should almost be the consistency of ketchup. May take 15-20 minutes. Depending on your stove, it may take slightly longer.
Cool the berry puree until room temperature. You can also make the puree the day before and store in the refrigerator overnight. Bring to room temperature before using.

Cookie Crust:

Place the cookies in a food processor and pulse until you have crumbs. Measure out 2 1/4 cups.
In a separate bowl combine the cookie crumbs, sugar and melted butter and toss until combined.
Only add enough butter so that the crumbs hold together. Too much and you will have a greasy crust.
Press the mixture into the bottom and sides of a 9” round or a 14″ x 4″ rectangle tart pan with a removable bottom.
(The 14 x 4 inch pan is a bit smaller than the 9” round so you might have some filling and crust leftover)
Chill the crust in the refrigerator while you make the filling.

Filling:

Prehaet the oven to 325 degrees Fahrenheit.
Place the cream cheese, ricotta cheese, granulated sugar, eggs and vanilla in a food processor and process until the mixture is smooth and all ingredients are combined.
Pour the batter into the chilled crust.
Place tablespoon size dollops of the berry puree on top of the cheesecake batter and
using a toothpick or skewer swirl the batter and berry puree or you can place the puree in a piping bag and draw diagonal lines and use a toothpick to feather it.
Bake for about 20-25 minutes or until the edges are firm and the center wiggles slightly.
Cool completely on a wire rack. Remove the sides of the pan and chill for about 4 hours.

Whipped Cream Garnish

Just before serving whip the heavy cream with the powdered sugar and vanilla sugar until you have medium stiff peaks.
Pipe or dollop the whipped cream around the edge of the tart or any design you like. Coarsely crumble some cookies and sprinkle over whipped cream.