Cranberry-chocolate-cheesecake

Ingredients

Directions

1. 1

   For the short pastry, put flour, 200 g butter, 100 g sugar and 1 egg in a bowl and work through with the dough hooks of the hand mixer. Knead quickly with cold hands to a smooth dough and refrigerate for about 30 minutes. For the quark cream, dissolve nut nougat cream in a hot water bath. Cream 80 butter and 100 g sugar. Separate 5 eggs.

2. 2

   Gradually add the egg yolks to the sugar mixture. Stir in quark, salt, lemon peel and pudding powder. Put the shortcrust pastry on a greased fat pan of the oven and roll it out. Prick the pastry several times with a fork. Beat the egg white until stiff and fold into the quark mixture. Stir the nut nougat cream under 1/4 of the quark mixture. Pour the white and brown quark mixture in large blobs onto the shortcrust pastry. Marble with a wooden stick. Spread cranberries on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 40-45 minutes.

3. 3

   Stir the nut nougat cream under 1/4 of the quark mixture. Pour the white and brown quark mixture in large blobs onto the shortcrust pastry. Marble with a wooden stick. Spread cranberries on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 40-45 minutes. Let the cake cool down. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/2 hours