Currant Cheesecake with Hazelnut Meringue

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the ground:

  • 150 g butter
  • 150 g quark or yourt
  • 150 grams flour
  • 1 pinch (s) salt

For covering:

  • 3 egg yolks
  • 2 egg (s)
  • 50 grams sugar
  • 500 g quark
  • 250 g ricotta
  • Melt 50 g butter (half fat possible)
  • 50 grams flour
  • 0.5 ½ lemon (s), the zest it
  • 500 g currants

For the meringue topping:

  • 3 egg whites
  • 150 grams sugar
  • 100 g nuts, round
Currant Cheesecake with Hazelnut Meringue
Currant Cheesecake with Hazelnut Meringue

Instructions

  1. Grease the springform pan and chill.
  2. Knead the butter, quark, flour and salt, roll out and line the prepared form with it, so that a rim is approx. 4-5 cm high. Let the dough cool for about 1-2 hours.
  3. (Of course, you can simply prepare the dough the day before)
  4. Preheat the oven to 180 ° C top / bottom heat.
  5. Wash the currants and strip them from the panicles.
  6. For the topping, beat the egg yolks and eggs with the sugar until creamy, stir in the quark, ricotta, butter and flour. Flavor with the lemon peel.
  7. Put the quark mixture on the bottom and smooth it out. Sprinkle the currants on top.
  8. Then prebake in the preheated oven for about 30-35 minutes.
  9. Beat the egg whites with a pinch of salt until stiff. Let the sugar trickle in slowly and beat until the snow is solid again.
  10. Then lift the nuts underneath by hand and spread the meringue onto the hot cake. If you like, you can impress / inject a pattern.
  11. If you like, you can also sprinkle chopped / shaved nuts on top.
  12. Bake for another 30-35 minutes.
  13. Annotation:
  14. If you prefer it sweet, take 100 g of sugar for the quark mass and add 2-3 tablespoons of sugar to the dough.

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