How to make Melba no-bake cheesecake step by step

Step 1 - how to make raspberry and peach fruit filling

• Transfer raspberries to a saucepan, cut peaches into larger cubes and add them to the raspberries.
  250 g raspberries, approx 300 g peaches
  
• Add sugar and water and bring to a boil until the fruit softens and releases juice.
  50 g sugar, approx 50 ml water
• Mix potato starch with water.
  3 teaspoons potato starch, approx 60 ml water
  
• Add it to the hot fruit and stir continuously while cooking until the fruit mixture thickens.
  
• Then set it aside to cool.

Step 2 - how to make the biscuit base

• Blend the ladyfingers into a fine powder - I do this with a food processor, you can also crush them very thoroughly.
  approx 130 g biscuits
  
• Add butter to the powdered ladyfingers and mix.
  approx 65 g butter
• Line the baking pan with parchment paper.
• Pour in the biscuits with butter and thoroughly press them into the entire bottom.
  

Step 3 - how to make no-bake cheesecake

• Cover the gelatin with cold water and set aside for a few minutes to swell.
  6 teaspoons gelatin, 120 ml water
  
• Whip the heavy cream on high speed until you get thick whipped cream.
  250 ml heavy cream
  
• Transfer the quark and sugar to a large bowl and blend until combined.
  1 kg cream cheese for cheesecakes, 200 g sugar
  
• Briefly heat the gelatin until it becomes liquid.
• Add two tablespoons of the quark mixture to it and mix thoroughly.
  
• Pour the gelatin into the rest of the cheesecake mixture and blend thoroughly.
  
• Add the whipped cream to the quark and gently fold it in with a spatula.
  
• Transfer the cheesecake mixture to the mold and smooth the surface.
  
• Spoon a few tablespoons of fruit topping onto the cheesecake and gently mix it with the cheesecake.
  
• Spread out the rest of the fruit topping.
  

Step 4 - how to chill Melba cheesecake

• Place the cheesecake in the refrigerator for about 3-4 hours - until completely set.