Creamy kisscake with blackberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wrap the springform pan (20 cm Ø) in aluminium foil from the outside (see tip). Grease the mould. For the base fill cookies into a freezer bag. Close the bag. Roll over with a pastry roll until the cookies are crumbled.

2. 2

   Melt 75 g butter. Mix with 1 pinch of salt and cookie crumbs. Press into the mould to form a base, forming a rim about 2 cm high. Place the mould in a cool place for about 30 minutes.

3. 3

   For the cheese mixture, briefly mix cream cheese, quark, sugar and starch with the whisks of the mixer. Stir in eggs briefly. Whip cream until stiff, fold into the cheese mixture. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

4. 4

   Spread 2 tbsp. jam on the cookie crumb base, add the cheese mixture. Place in an ovenproof dish (or fat pan of the oven). Pour on enough hot water until the springform pan is about 2.5 cm high in the water.

5. 5

   Bake in a hot oven for approx. 45 minutes until the cream still wobbles a little bit with slight shaking of the tin. Let the cake rest in the switched off oven with the door open for about 30 minutes. Remove, remove the foil and chill for at least 4 hours.

6. 6

   To serve, sort the blackberries, wash and drain if necessary. Heat 2 tbsp. jam in a pot, mix with the berries. Carefully remove the cake from the tin. Decorate with berries.

Nutrition Facts

KCAL
460 kcal

CARBS
43 g

FATS
27 g

PROTEINS
9 g