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🍰 Red Currant Cheesecake

730 kcal · 30 min · 4 servings

Ingredients

• wheat flour, Type 405 250 g
• baking powder 0.5 tsp
• sugar 250 g
• salt pinch
• butter 120 g
• eggs 5 pcs
• lemons 1 pc
• blackcurrants, fresh 400 g
• quark 40 % fat in dry matter 1000 g
• vanilla sugar 4 tsp
• cornstarch 4 tbsp

Instructions

1. 1. Mix flour, baking powder, 50 g sugar, and a pinch of salt in a bowl.
2. 2. Cut the cold butter into small cubes.
3. 3. Stir the butter cubes into the flour mixture.
4. 4. Add one egg and knead everything into a smooth dough.
5. 5. Wrap the dough in cling film.
6. 6. Place the dough in the refrigerator for about 30 minutes.
7. 7. Rinse the lemon under hot water.
8. 8. Grate about 1 tsp of lemon zest finely.
9. 9. Separate the remaining eggs into yolks and whites.
10. 10. Wash the red currants.
11. 11. Strip the red currants from their stems.
12. 12. Whisk the egg whites in a bowl until stiff.
13. 13. Thoroughly mix quark, 4 egg yolks, 200 g sugar, vanilla sugar, 2 tsp lemon juice, the lemon zest, and cornstarch in a separate bowl.
14. 14. Gently fold the egg whites into the quark mixture.
15. 15. Stir the red currants into the quark mixture.
16. 16. Preheat the oven to 175 °C (top/bottom heat).
17. 17. Line a springform pan with baking paper.
18. 18. Grease the sides of the springform pan with butter.
19. 19. Roll out the cake dough evenly.
20. 20. Place the dough into the springform pan.
21. 21. Form a border about 4 cm high from the dough.
22. 22. Pour the quark mixture into the pan.
23. 23. Bake the cake in the oven for approx. 40 minutes.
24. 24. Cover the springform pan with aluminum foil afterwards.
25. 25. Bake the cake for another approx. 30 minutes.
26. 26. Let the cheesecake cool down slowly in the open oven.
27. 27. Then serve the cake.

Nutrition per serving

• kcal: 730
• Protein: 19 g · Fett/Fat: 34 g · Carbs: 83 g