Currant Cheesecake with Sprinkles

Summary

Prep Time	50 mins
Cook Time	50 mins
Total Time	13 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

500 g quark, low-fat quark
1 packet vanilla pudding powder
2 egg (s)
120 g powdered suar
0.5 ½ lemon (s), grated zest it, untreated
3 tablespoon liqueur, (currant liqueur)
200 ml whipped cream, well chilled
300 g currants, red
some powdered sugar to sprinkle with

Instructions

For the crumble dough mix flour and baking powder and sift into a bowl. Add sugar, almonds, butter flakes, a pinch of salt, vanilla sugar and amaretto and work with your hands into a crumbly dough (crumble).
Place half of the crumble on the bottom of a greased springform pan, 26 cm in diameter, dusted with flour and press evenly into the form with your fingers, pushing up an edge of about 1 cm and chilling.
Put the remaining crumble in the fridge as well.
In the meantime, prepare the filling:
To do this, wash the currants and remove the stems. Mix the quark well with the powdered sugar, custard powder, currant liqueur, eggs and the grated lemon zest. Whip the well-cooled whipped cream until it is almost stiff and stir into the quark mixture.
Pour the quark mixture into the mold on the crumble base, smooth it out and distribute the currants evenly over it.
Roughly grate the marzipan and mix it with the remaining crumble, crumble everything nicely and sprinkle it over the currants so that they are completely covered.
Bake the cake in the preheated oven on the middle rack at 180 degrees top / bottom heat for 50 to 55 minutes, until the crumble is golden brown. If the sprinkles brown too quickly, they can be covered with aluminum foil. After baking, leave the cake in the switched off, closed oven for 15 minutes. Important! Then take it out, remove the edge of the pastry from the tin, let it cool down and put it in the springform pan in the fridge overnight. Only then remove the cake ring and use a cake lifter to place the cake on the cake plate. Sprinkle with powdered sugar.
The cake tastes even better on the second day, after it has gone through well.

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