Blackberry cheesecake

Name: Blackberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g Blackberries; 1 untreated lemon; 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g Blackberries
1 untreated lemon
4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Mint

Directions

1
Sort blackberries. Wash lemon thoroughly, rub dry, finely grate peel and squeeze juice. Beat the eggs, sugar, vanilla sugar and salt with the whisk of a hand mixer until creamy white. Add the quark, lemon zest and 3 tablespoons of lemon juice and stir in. Stir in the pudding powder well. Pour half of the quark mixture into a well greased springform pan (24 cm Ø), spread half of the blackberries evenly on top, add the remaining quark mixture and smooth down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 60-65 minutes. Cover with aluminium foil after about 40 minutes. Take the cake out of the oven and let it cool down on a grid. Then remove from the mould. Dust with icing sugar and cover with remaining blackberries. Serve decorated with mint