Cheesecake from the tin with berry mix

Name: Cheesecake from the tin with berry mix
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 560 g Flour; 250 g Butter; 425 g Sugar; 11 Eggs (size M); 150 g Whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 2 kg Cream curd; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Raspberries; 250 g Blueberries; 250 g red and white currants; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

560 g Flour
250 g Butter
425 g Sugar
11 Eggs (size M)
150 g Whipped cream
2 packages Vanillin sugar
7-10 Tbsp Salt
2 kg Cream curd
7-10 Tbsp grated rind of 1 untreated lemon
250 g Raspberries
250 g Blueberries
250 g red and white currants
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Quickly mix 500 g flour, butter in flakes, 125 g sugar and 1 egg with the dough hooks of the hand mixer to a shortcrust pastry. Cover and chill for about 30 minutes. In the meantime, spread the fat pan of the oven (32 x 39 cm) with fat and dust with flour. Whip the cream until stiff and chill. Put 10 eggs, vanilla sugar, 1 pinch of salt and 250 g sugar in a large bowl. Whisk with the whisk of the hand mixer for 5 minutes until foamy.
2
Add quark, 60 g flour and lemon zest and stir in. Fold in whipped cream. Roll out the short pastry on a floured work surface to a rectangle (32 x 39 cm) and line the fat pan with it. Prick several times with a fork. Pour curd mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cheesecake out of the oven, place it on a cake rack and let it cool down completely. Select the raspberries and blueberries. Wash and drain the currants and blueberries. If necessary, pluck part of the currants from the stalks. Caramelise 50 g sugar in a frying pan and drizzle on the cake.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cheesecake out of the oven, place it on a cake rack and let it cool down completely. Select the raspberries and blueberries. Wash and drain the currants and blueberries. If necessary, pluck part of the currants from the stalks. Caramelise 50 g sugar in a frying pan and drizzle on the cake. Cover with berries and dust with icing sugar. Cut into 24 pieces