Blackberry cheesecake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the blackberries and let them drip off on kitchen paper. Separate 6 eggs. Beat 4 eggs and 6 egg yolks in a very large mixing bowl with the whisks of the hand mixer until thick and creamy (approx. 12 minutes). Add sugar, vanillin sugar and salt. Mix quark, mascarpone and lemon peel.

2. 2

   Stir in pudding powder. Stir in the egg mixture. Whip the cream and egg whites separately until stiff and fold the cream first, then the beaten egg white into the quark mixture. Carefully fold in the blackberries. Pour the quark mixture into a well greased, breadcrumbed pan of the oven and smooth it down. Bake in a preheated oven (electric oven: 175 °C/ gas: level 2/ convection oven: not suitable) for 50-60 minutes. Remove from the oven, place on a rack and allow to cool well. Cut into triangles and decorate with blackberries. The cake can be prepared the day before.

3. 3

   Pour the quark mixture into a well greased, breadcrumbed pan of the oven and smooth it down. Bake in a preheated oven (electric oven: 175 °C/ gas: level 2/ convection oven: not suitable) for 50-60 minutes. Remove from the oven, place on a rack and allow to cool well. Cut into triangles and decorate with blackberries. The cake can be prepared the day before. It is best cut when well cooled

4. 4

   waiting time approx. 6 hours

Nutrition Facts

KCAL
140 kcal

CARBS
12 g

FATS
6 g

PROTEINS
8 g