Cheesecake with red fruit jelly

Name: Cheesecake with red fruit jelly
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 kg Edible quark (20 % fat in dry matter); 200 g Sugar; 5 Eggs (Gr. M); 2 packages Pudding powder vanilla flavor; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 250 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 500 g ready red fruit jelly (glass); 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 kg Edible quark (20 % fat in dry matter)
200 g Sugar
5 Eggs (Gr. M)
2 packages Pudding powder vanilla flavor
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
250 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
500 g ready red fruit jelly (glass)
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Aluminium foil

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Stir curd, sugar, eggs, pudding powder, lemon peel and lemon juice until smooth
2
Spread the mixture into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 50-60 minutes (cover after approx. 30 minutes if necessary)
3
Take out the cake and remove it from the edge of the tin with a knife. Cool in the mould on a cake rack for about 1 hour. Then remove from the mould and let it cool down completely
4
Whip the cream until stiff, adding vanillin sugar and cream firming agent. Spread the cream loosely on the cake. Serve with red fruit jelly
5
waiting time approx. 4 hours