🍰 Cheese Berry Cake

Name: Cheese Berry Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g butter cookies; 2 tbsp sugar; 0.5 tsp cinnamon powder; 75 g butter; soft butter (for the pan); 700 g double cream cheese; 175 g sugar; 6 eggs; 400 g sour cream; 3 tbsp cornstarch; 2 tsp real Bourbon vanilla; 1 tbsp lemon juice; 1 tbsp grated lemon zest; 150 g raspberries; 150 g blueberries; 200 g raspberry jam

564 kcal · 30 min · 4 servings

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Ingredients

200 g butter cookies
2 tbsp sugar
0.5 tsp cinnamon powder
75 g butter
soft butter (for the pan)
700 g double cream cheese
175 g sugar
6 eggs
400 g sour cream
3 tbsp cornstarch
2 tsp real Bourbon vanilla
1 tbsp lemon juice
1 tbsp grated lemon zest
150 g raspberries
150 g blueberries
200 g raspberry jam

Instructions

1. Crush the cookies in a food processor or in a sturdy bag with a rolling pin until fine crumbs form.
2. Mix the crumbs with the sugar and cinnamon.
3. Melt the butter in a saucepan.
4. Combine the melted butter with the cookie crumbs.
5. Grease the pan with butter.
6. Pour the crumb mixture into the pan.
7. Spread the crumbs evenly.
8. Press the crumbs down firmly to form a stable layer.
9. Place the pan in the refrigerator.
10. Beat the cream cheese with the sugar until smooth.
11. Separate the eggs so you have distinct yolks and whites.
12. Stir the egg yolks one after the other into the cream cheese mixture.
13. Mix the sour cream into the cream cheese mixture as well.
14. Stir until a homogeneous mass is formed.
15. Preheat the oven to 200 degrees Celsius.
16. Mix the cornstarch, vanilla, lemon juice, and lemon zest well.
17. Stir these ingredients into the cheese mixture.
18. Beat the egg whites into stiff peaks.
19. Gently fold the egg whites into the cream.
20. Pour the cream into the prepared pan.
21. Smooth the surface of the cream.
22. Bake the cake in the oven for about 1 hour.
23. Cover the cake with baking paper as soon as it starts to color.
24. Turn off the oven.
25. Let the cake rest with the oven door half-open for another 15 minutes.
26. Let the cake cool overnight if possible.
27. Release the springform ring after the cake has cooled.
28. Slice the cake.
29. Heat the jam for garnishing.
30. Strain the jam through a sieve if necessary.
31. Spread the jam over the cake.
32. Wash and hull the berries.
33. Top the cake with the berries.

Nutrition per serving

kcal: 564
Protein: 9 g · Fett/Fat: 36 g · Carbs: 60 g