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🍰 Johannisberry Cheesecake with Beehive Topping

475 kcal · 30 min · 4 servings

Johannisberry Cheesecake with Beehive Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix 50 g sugar with the cold butter, flour, a pinch of salt, 1 tsp vanilla extract, and 1 egg to form a soft shortcrust dough.
  2. 2. Press the dough flat on a plate.
  3. 3. Let the dough cool covered in the refrigerator for 1 hour.
  4. 4. Finely chop the white chocolate.
  5. 5. Mix the chopped chocolate with the cream cheese, quark, and starch until creamy.
  6. 6. Stir in the 3 eggs one by one.
  7. 7. Add the lemon paste and 1 tsp vanilla extract.
  8. 8. Stir only on low speed to avoid incorporating air into the filling.
  9. 9. Set the finished filling aside.
  10. 10. Put the cream, 40 g sugar, and 0.5 tsp vanilla extract into a saucepan.
  11. 11. Bring the mixture to a boil while stirring.
  12. 12. Stir in the sliced almonds.
  13. 13. Continue cooking the mixture until it thickens.
  14. 14. Remove the saucepan from the heat.
  15. 15. Preheat the oven to 190 °C top/bottom heat.
  16. 16. Place a baking ring on a springform base lined with baking paper.
  17. 17. Remove the stems from 200 g of the red currants using a fork.
  18. 18. Take the chilled shortcrust dough out of the refrigerator.
  19. 19. Press the dough in the baking ring to form a base with a rim about 3 cm high.
  20. 20. Add half of the cheesecake filling to the dough base.
  21. 21. Sprinkle two-thirds of the prepared red currants over the filling.
  22. 22. Cover the berries with the remaining cheesecake filling.
  23. 23. Sprinkle the remaining one-third of red currants on top.
  24. 24. Pour the warm beehive topping over the cake.
  25. 25. Gently smooth the topping.
  26. 26. Bake the cake in the preheated oven at 190 °C for about 60 minutes.

Nutrition per serving