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🍰 Johannisbeer Cheesecake with Bienenstich Topping

475 kcal · 30 min · 4 servings

Johannisbeer Cheesecake with Bienenstich 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. Place the chilled shortcrust dough into the baking ring.
  19. 19. Press the dough flat with your hands or a pastry roller to form a base with a border about 3 cm high.
  20. 20. Add half of the cheesecake filling to the dough.
  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 Bienenstich topping over the cake.
  25. 25. Gently smooth the topping.
  26. 26. Bake the cake in the preheated oven at 190 °C top/bottom heat for about 60 minutes.

Nutrition per serving