Coffee Berry Cheesecake

Name: Coffee Berry Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 350 g Butter; 350 g + 3-4 tablespoons sugar; 300 g Flour; 1 TEASPOON Cocoa powder; 7 Eggs (size M); 150 g Blackberries; 400 g Blueberries; 1 kg Low-fat curd; 400 g Double cream cream cheese; 2 packages Caramel-flavoured pudding powder; 100 ml super brewed coffee; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

350 g Butter
350 g + 3-4 tablespoons sugar
300 g Flour
1 TEASPOON Cocoa powder
7 Eggs (size M)
150 g Blackberries
400 g Blueberries
1 kg Low-fat curd
400 g Double cream cream cheese
2 packages Caramel-flavoured pudding powder
100 ml super brewed coffee
7-10 Tbsp Grease

Directions

1
Mix 200 g butter in flakes, 100 g sugar, flour, cocoa and 1 egg to a smooth short pastry. Cover and chill for about 30 minutes. In the meantime carefully wash the berries and let them drain. Grease a fat pan of the oven (32 x 39 cm). Roll out the dough and line the pan with it. Prick several times with a fork.
2
Mix 150 g soft butter and 250 g sugar until creamy. Stir in 6 eggs. Add quark, cream cheese, pudding powder and cold coffee and mix carefully. Spread blackberries and 250 g blueberries evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 45 minutes, let cool down. Mix the remaining blueberries and 3-4 tablespoons of sugar, allow to crystallise for 10 minutes and sprinkle over the cake