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🍰 Jar Cheesecake with Homemade Fruit Ice Cream

482 kcal · 30 min · 4 servings

Ingredients

• butter 160 g
• sugar 200 g
• tonka bean paste 1 tsp
• wheat flour, type 405 200 g
• salt pinch
• quark 40% fat in dry matter 250 g
• whipping cream 200 g
• vanilla extract 1 tsp
• cornstarch 20 g
• eggs 2 pcs
• lemons 1 pcs
• mixed berries, frozen 300 g
• powdered sugar 50 g
• yogurt, plain 100 g

Instructions

1. 1. Mix 100 grams of cold butter, 100 grams of sugar, half a teaspoon of vanilla paste, 150 grams of flour, and a pinch of salt into small crumbs.
2. 2. Place the crumbs in the refrigerator for a short time to let them firm up.
3. 3. Put 500 grams of quark, 200 milliliters of cream, 100 grams of sugar, a pinch of salt, one teaspoon of vanilla extract, two tablespoons of starch, two eggs, the juice of half a lemon, the zest of half a lemon, and 60 grams of melted butter into a blender.
4. 4. Blend the ingredients until you have a smooth, creamy mixture.
5. 5. Pour the cheesecake mixture into oven-safe jam jars.
6. 6. Use jars that are large enough, as the cake will rise to double its height in the oven.
7. 7. Distribute about half of the prepared crumbs evenly over the cheesecake mixture.
8. 8. Bake the jars in a preheated oven at 180 degrees Celsius (conventional heat) for about 25 to 30 minutes.
9. 9. Let the cheesecake cool down for a short time after baking, as it will sink slightly.
10. 10. Puree 200 grams of frozen fruit, 2 tablespoons of powdered sugar, and 100 grams of plain yogurt in a blender.
11. 11. Serve the fruit ice cream immediately together with the warm or cooled cheesecake.

Nutrition per serving

• kcal: 482
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 48 g