Apple-blackberry cheesecake
very easy
90 mins
90 mins
Ingredients
- 200 g frozen blackberries
- 100 g Butter
- 2 packs (200 g each) Wholemeal biscuits
- 1 Organic Lemon
- 1 kg Low-fat curd
- 300 g Double cream cream cheese
- 120 g Sugar
- 2 packages Vanillin sugar
- 80 g Flour
- 4 Eggs (size M)
- 4 Apples
- 1 TABLESPOON demerara sugar
- 200 ml apple juice
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Oil
Directions
- 1
Defrost the blackberries. Spread a thin layer of oil on the bottom and edge of a springform pan (26 cm Ø). Melt 80 g butter. Remove 50 biscuits, use the rest for other purposes, chop finely in a food processor and mix well with the hot butter.
- 2
Spread the mixture on the bottom of the springform pan and around the edges, press it down with a spoon to form a base. Chill for about 30 minutes.
- 3
Rinse lemon hot, grate dry and finely grate peel. Cream quark, cream cheese, sugar, vanillin sugar, lemon rind and flour. Stir in the eggs one after the other. Put half of the mixture into the springform pan, first blackberries, then the rest of the mixture.
- 4
Put the mixture into the springform pan and smooth it down.
- 5
Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Remove from the oven, remove carefully from the edge with a knife. Cool in the mould on a cake rack.
- 6
Cover and leave to cool overnight in the refrigerator or in a cool place.
- 7
Peel and quarter apples, remove core. Cut quarter into large pieces. Bring brown sugar, apple juice and 20 butter to the boil, mix starch with 2 tablespoons of water and thicken the liquid with it.
- 8
Add apple pieces to the liquid and mix. Spread apple compote over the cake.
Nutrition Facts
340 kcal
36 g
15 g
14 g
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