Cheesecake with cream cheese-currant topping

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, salt and baking powder in a bowl. Add 1 egg and 175 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for approx. 30 minutes

2. 2

   Roll out the dough round (approx. 34 cm ∅) on a work surface dusted with flour. Place the dough in a greased springform pan (26 cm ∅) and press down at the edges

3. 3

   Melt 125 g butter and let it cool down. Mix the quark, 150 g sugar, 2 eggs and pudding powder with the whisk of the hand mixer until smooth. Stir in about 2/3 of the lemon juice and butter. Finally, stir in the milk with a whisk. Pour curd mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 1 1/4 hours. Take the cake out of the oven and let it cool down

4. 4

   In the meantime, wash the currants, drain them, strip the berries from the panicles and sprinkle with 2 tablespoons of sugar. Whip the cream until stiff. Mix cream cheese, remaining lemon juice, 100 g sugar and cream setting agent with the whisk of the hand mixer and whip briefly. Fold in the cream. Stir in currants, except for 2 tbsp. Spread the cream on the cooled cake and spread the remaining currants on top. Chill the cake for about 1 hour

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
41 g

FATS
23 g

PROTEINS
11 g