Berry cheesecake – blogger Ina’s favourite Dolci

Dolci are just as important as pizza and pasta at Vapiano. As dessert lovers, our Vapianisti throw themselves into creating treats like Death by Chocolate and Panna Cotta for you to enjoy. Another of our Vapiano classics – our homemade cheesecake.  

Blogger Ina from “What Ina Loves” is a huge cheesecake fan, and has come up with her own recipe as a homage to our Vapiano classic. “Who doesn’t love cheesecake?” Ina laughs. “And I love making it. Obviously everyone has their own preferred flavour though. My favourite cheesecakes are with poppy seeds or a tangy berry mix. They give the creamy filling a refreshing twist.” 




Here’s Ina’s berry cheesecake recipe with an oaty biscuit base:


For the base

150 g oat biscuits

2 tsp melted butter


For the filling

750 g quark (20% fat)

4 eggs

200 g sugar

2 packets of vanilla

250 g milk

4 tbsp vegetable oil

1 tsp vanilla pasta

Chop the biscuits in a mixer. Stir in the butter. Press the biscuit mix into a well greased, round baking tin (diameter approx. 20 cm). Preheat the oven to 180 degrees. Blend all the ingredients for the filling using a mixer. Spoon the creamy mass on top of the biscuit base and bake for 60 minutes. After baking, turn the oven off and use a wooden spoon to hold the oven door open (just a crack). Allow to cool for around an hour before transferring to the fridge for a further three hours.




For the berry topping


150 g frozen raspberries

50 g sugar

1 tbsp cornstarch

And now for the part that gives this cheesecake its unique twist. Add the raspberries to the water and bring to a boil. Dissolve the sugar and add the cornstarch. Puree with the mixer and pour over the cooled cheesecake. Decorate with a handful of raspberries and blueberries.




Cheesecake recipes and other ideas

As well as a selection of cheesecake recipes, Ina from Freiburg also enjoys blogging about the trips she takes and her crafty projects at home. But her favourite hobby remains baking. “I try to use the sweeter side of life to inspire other people,” Ina explains.


She draws inspiration from visits to local markets, magazines and cookbooks. “I’m not a fan of following recipes step-for-step so I experiment. That’s how my new ideas evolve,” she reveals.


Ina first discovered her love of baking at age 13. She admits she wasn’t a born baker. “I once made a cake that was so hard I couldn’t get it out of the tin! I put it out on the balcony for the birds to pick at, where my mum found it days later. Not even the birds had touched it!” she remembers. “But luckily I usually only make the same mistake once. After a while you get a feel for how much flour, sugar or egg you need.”  


Take a look at Ina’s blog for more inspiration. Happy baking!