Cheesecake with red fruit jelly

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crush them with the cake roll. Melt butter in a small pot. Brush the bottom of a springform pan (26 cm Ø) thinly with oil. Mix the biscuits and butter, press flat on the bottom of the springform pan and chill for about 30 minutes. In the meantime, whisk cream cheese, 125 g sugar and vanilla sugar with the whisk of the hand mixer until creamy.

2. 2

   Add flour, then stir in eggs and egg yolks one by one. Stir in sour cream. Pour into the mould and smooth it down. Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 1 1/4-1 1/2 hours. Take the finished cake out of the oven and let it cool down well. Bring apple juice to the boil, except for 2 tablespoons and 2 tablespoons of sugar. Stir pudding powder and 2 tablespoons of juice until smooth. Bind the boiling juice with it. Fold in the berry mixture and let it cool down.

3. 3

   Take the finished cake out of the oven and let it cool down well. Bring apple juice to the boil, except for 2 tablespoons and 2 tablespoons of sugar. Stir pudding powder and 2 tablespoons of juice until smooth. Bind the boiling juice with it. Fold in the berry mixture and let it cool down. Cut the cake into pieces and serve with the berry groats

4. 4

   3 hours waiting time