Blackberry Cheesecake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g mararine
- 60 g suar
- 1 egg (s)
- 200 g flour
- 1 pinch baking powder
- 50 g cornstarch
For the filling:
- 125 g mararine, soft
- 200 g suar
- 1 lemon (s), untreated, the grated zest and the juice from it
- 1 packet vanilla sugar
- 4 egg (s)
- 60 g cornstarch
- 1 kg low-fat quark
- 150 g blackberries, fresh if possible
- Icing sugar for dusting
- mint, fresh
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the flour with cornstarch and baking powder and sift into a bowl. Place the egg with sugar and margarine on top and knead everything into a smooth dough. Chill for about 30 minutes.
- Then roll out the dough and place in a greased springform pan. Press up a little at the edge.
- For the filling, stir the margarine, sugar, lemon zest and vanilla sugar until frothy. Separate the eggs, add the yolks and stir in. Sieve the cornstarch onto the egg mixture and stir. Stir in the low-fat quark and lemon juice. Beat the egg whites until stiff and fold in. Clean the blackberries and fold in very carefully. Now place the quark mixture on the dough base and smooth it out.
- Bake the cake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 75 minutes.
- Then let cool down a little with the oven door slightly open. Then take it out, loosen the edge and let it cool down completely. Dust with powdered sugar and garnish with mint leaves.
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