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🍰 Blackberry Cheesecake with Shortcrust Pastry

553 kcal · 30 min · 4 servings

Ingredients

• blackberries, fresh 300 g
• wheat flour, Type 405 230 g
• baking powder 0.5 tsp
• sugar 250 g
• salt pinch
• butter 120 g
• eggs 5 pcs.
• lemons 1 pc.
• quark 40 % fat in dry matter 1000 g
• vanilla sugar 2 tsp
• cornstarch 4 tbsp

Instructions

1. 1. Thoroughly wash the blackberries and remove any unripe ones.
2. 2. Mix flour, baking powder, 50 g sugar, and a pinch of salt in a bowl.
3. 3. Cut the cold butter into small cubes.
4. 4. Knead the butter cubes into the flour mixture until it forms a crumbly texture.
5. 5. Add one egg and knead everything into a smooth dough.
6. 6. Wrap the dough in cling film.
7. 7. Let the dough rest in the refrigerator for about 30 minutes.
8. 8. Rinse a lemon thoroughly with hot water.
9. 9. Grate about 1 teaspoon of fine lemon zest.
10. 10. Separate the remaining eggs into egg whites and egg yolks.
11. 11. Whip the egg whites stiff using a hand mixer with a whisk attachment.
12. 12. Mix quark, 4 egg yolks, 200 g sugar, vanilla sugar, 2 teaspoons lemon juice, the lemon zest, and cornstarch in a separate bowl.
13. 13. Gently fold the whipped egg whites into the quark mixture.
14. 14. Fold the washed blackberries into the quark mixture.
15. 15. Preheat the oven to 175 °C with top and bottom heat.
16. 16. Line a springform pan with baking paper.
17. 17. Grease the side edges of the pan with butter.
18. 18. Roll out the dough evenly.
19. 19. Place the dough into the springform pan.
20. 20. Form a border about 4 cm high from the dough.
21. 21. Pour the quark mixture into the pan.
22. 22. Bake the cake for about 40 minutes in the oven.
23. 23. Cover the cake with aluminum foil.
24. 24. Continue baking the cake for another 30 minutes.
25. 25. Let the cheesecake cool down in the open oven.
26. 26. Serve the cake after it has cooled down.

Nutrition per serving

• kcal: 553
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 56 g