Currant bee sting cheesecake

Name: Currant bee sting cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g red currants; 750 g Edible quark (20 % fat); 500 g Low-fat curd; 6 Eggs (size M); 350 g Sugar; 7-10 Tbsp Salt; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Butter; 2 TABLESPOONS liquid honey; 100 g Whipped cream; 60 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g red currants
750 g Edible quark (20 % fat)
500 g Low-fat curd
6 Eggs (size M)
350 g Sugar
7-10 Tbsp Salt
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
100 g Butter
2 TABLESPOONS liquid honey
100 g Whipped cream
60 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the currants and, except for something to decorate, remove them from the stalks. Put both quarks in a bowl. Mix in eggs, 250 g sugar, salt, pudding powder and lemon zest one after the other with the whisks of the hand mixer, fold in currants. Grease the bottom of a springform pan (26 cm Ø, with 8 cm high rim) and dust with flour. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. In the meantime bring butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes.
2
Stir in almonds. After 30-40 minutes take out the cake, spread with the honey-almond mixture and continue baking. Take the cake out, remove from the edge of the springform pan and let it cool in the pan on a cake rack. Remove the edge of the springform pan after about 30 minutes. Let the cake cool down. Dust the cake with icing sugar and decorate with the rest of the currants
3
waiting time approx. 2 hours