Crumble cheesecake with cranberries

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 300 g Flour
  • 225 g Sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 175 g soft butter
  • 500 g Low-fat curd
  • 250 g Mascarpone
  • 1 package Sauce powder "Vanilla flavor
  • 150 g thickened cranberries (glass)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the crumbles, put flour, 150 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, 1 egg and butter in flakes in a mixing bowl. Knead into crumbles with the dough hooks of the hand mixer. Put half of the crumbles into a greased springform pan (24 cm Ø), press them down to a smooth base and chill. Put the rest of the crumbles in a cool place. For the cheese mixture, stir the quark, mascarpone, 75 g sugar and 1 packet of vanillin sugar until smooth. Stir in 3 eggs and sauce powder one after the other. Spread the cheese mixture on the bottom and smooth it down.

  2. 2

    Dab half of the cranberries onto the mixture. Spread the remaining crumbles on the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. Let cool on a cake rack. Remove the cake from the tin. Before serving, spread the remaining cranberries on the crumbles and dust with icing sugar

  3. 3

    1 1/2 hours waiting time

Nutrition Facts

KCAL
450 kcal
CARBS
48 g
FATS
24 g
PROTEINS
12 g