Currant and bee sting cheesecake with crumble base

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 150 g Flour
  • 300 g Sugar
  • 2 packages Vanillin sugar
  • 1 knife tip Baking Powder
  • 1 pinch Salt
  • 325 g soft butter
  • 250 g red currants
  • 5 Eggs (size M)
  • 1 kg Low-fat curd
  • 1 package Semolina pudding
  • 1-2 TABLESPOONS Honey
  • 100 g flaked almonds
  • 3 TABLESPOONS Milk
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix flour, 75 g sugar, 1 packet of vanillin sugar, baking powder and salt in a bowl. Add 125 g butter in pieces and knead everything into crumbles using the dough hooks of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) and press it to a flat bottom by hand. Put it in a cold place. Wash and drain the currants and pluck the berries from the panicles.

  2. 2

    Cream 125 g butter, 100 g sugar and 1 packet vanilla sugar with the whisks of the hand mixer. Separate 2 eggs. Stir 2 egg yolks and 3 eggs individually into the butter mixture. Stir in curd and semolina. Stir in 200 g currants. Beat 2 egg whites until stiff, while letting 50 g sugar trickle in. Fold the beaten egg whites into the quark mixture, place on the crumble base and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Bring 75 g butter, 75 g sugar and honey to the boil. Stir in almonds and milk and let cool down.

  3. 3

    Beat 2 egg whites until stiff, while letting 50 g sugar trickle in. Fold the beaten egg whites into the quark mixture, place on the crumble base and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Bring 75 g butter, 75 g sugar and honey to the boil. Stir in almonds and milk and let cool down. Remove the cake from the oven about 25 minutes before the end of the baking time. Spread the bee sting mixture evenly on the cake and bake it ready

  4. 4

    FIG. 02 + 03 Arrange cake pieces with remaining berries and whipped cream

Nutrition Facts

KCAL
400 kcal
CARBS
35 g
FATS
23 g
PROTEINS
14 g