Cheesecake with red fruit jelly

Name: Cheesecake with red fruit jelly
Cook time: 10 min
Total time: 10 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 1 kg cream quark (40 % fat); 5 eggs , 225 g sugar (Gr. M); 2 packages Pudding powder; 7-10 Tbsp Vanilla; 7-10 Tbsp grated rind and juice; 7-10 Tbsp v; 250 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 1 jar (500 g) red fruit pudding

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
1 kg cream quark (40 % fat)
5 eggs , 225 g sugar (Gr. M)
2 packages Pudding powder
7-10 Tbsp Vanilla
7-10 Tbsp grated rind and juice
7-10 Tbsp v
250 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
1 jar (500 g) red fruit pudding

Directions

1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and sprinkle with breadcrumbs. Mix quark, eggs, sugar, pudding powder, lemon peel and lemon juice until smooth. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes (if necessary, cover shortly before the end of the baking time).
2
Take the cake out of the oven and remove it from the edge of the mould with a knife. Cool in the mould on a cake rack for about 1 hour, then remove from the mould and let it cool completely.
3
Whip the cream until stiff, adding vanillin sugar and cream firming agent. Spread loosely on the cake. Serve with red fruit jelly.