|250 g||mascarpone cheese|
|180 g||oatmeal cookies|
|150 g||confectioner’s sugar|
|2 packets||vanilla sugar|
|3 packets||vegetarian gelling agent|
|200 ml||heavy cream (divided)|
Crumble the oatmeal cookies and mix with melted butter until the mixture becomes easily malleable. Add some milk if necessary. Distribute the cookie base evenly among the dessert rings and press down firmly. Transfer them to the fridge to set.
Whip quark in a bowl. Add blueberries to a blender and put some aside for garnish. Purée until smooth. Add mascarpone cheese, confectioner’s sugar, and vanilla sugar to the bowl and stir until creamy. Divide the mixture into three portions with the ratio 3:2:1. Add the largest portion to a bowl and set aside. Mix the smallest portion with two thirds of pureed blueberries and the middle-sized portion with one third of the pureed blueberries to create a lighter violet-colored mixture.
Whip heavy cream in a bowl. Squeeze the lemon into a measuring cup and add the water. Pour one third of the lemon mixture into a pot. Stir in one of the vegetarian gelling agents and, according to package instructions, bring to a boil while stirring. Stir quickly into the darkest mixture, fold in one third of the whipped cream, stir well, and evenly spread the mixture among the 6 dessert rings. Transfer to the fridge for approx. 30 min.
Repeat this process for the remaining light violet-colored mixture and the white mixture. Allow each layer to cool well, and transfer the cheesecakes to the fridge overnight. To serve, gently remove the dessert rings and decorate with fresh blueberries. Enjoy!