Knead 75 g butter in pieces, flour, 50 g sugar, 1 egg and salt with the dough hooks of the hand mixer. Quickly knead to a smooth dough on the work surface with your hands. Wrap in foil and chill for about 1 hour. Roll out the dough to a square (27 x 27 cm) on a floured work surface and line a rectangular springform pan (23 x 23 cm) with it. Press the dough at the edge to a height of approx. 4 cm.
Prick the base several times with a fork and chill. Cream 125 g butter, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Separate 4 eggs. Stir in the egg yolks one after the other. Mix semolina and pudding powder and stir into the fat-egg mixture with quark. Beat egg white until stiff and fold in. Sort blackberries and fold into the cheesecake mixture. Pour into the springform pan and bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the lower rack for approx. 1 hour. Let rest in the switched off oven for about 20 minutes. Leave to cool on a grid in the mould.
Beat egg white until stiff and fold in. Sort blackberries and fold into the cheesecake mixture. Pour into the springform pan and bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the lower rack for approx. 1 hour. Let rest in the switched off oven for about 20 minutes. Leave to cool on a grid in the mould. Remove the cake from the form and place on a plate. Dust with icing sugar before serving
Waiting time approx. 1 hour