Currant cheesecake with meringue
very easy
90 mins
90 mins
Ingredients
- 200 g Shortbread biscuits
- 200 g Butter biscuits
- 300 g Butter
- 250 g Currants
- 125 g Raspberry fruit spread without pieces and seeds
- 8 Eggs (size M)
- 600 g Sugar
- 500 g Mascarpone
- 1.25 kg Low-fat curd
- 1 package Pudding powder "Vanilla Flavor"
- 1 package Sauce powder "Vanilla flavor
- 2 Protein (size M)
Directions
- 1
Finely grind the biscuits in the universal chopper. Melt 200 g butter. Add cookie crumbs and spread the mixture evenly on the fat pan of the baking pan (36 x 40 cm) and press it down. Put in a cool place for about 30 minutes.
- 2
Wash and sort the currants. Set aside about 4 panicles for decoration, remove the remaining berries from the panicles. Mix fruit spread and currants. Separate 2 eggs. Chill the egg white.
- 3
Mix 100 g butter and 250 g sugar until creamy. Slowly stir in mascarpone, quark, 6 eggs and egg yolks one after the other. Stir in pudding and sauce powder.
- 4
Spread about half of the cream on the biscuit base. Spread about half of the currant mixture in streaks on top. Spread the rest of the cream evenly on the biscuit base and add the remaining spread again in streaks.
- 5
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 45 minutes.
- 6
Remove from the oven and let it cool on a cake rack. Before serving, beat 4 egg whites until stiff, adding 350 g sugar. Cut the cake into pieces. Put beaten egg whites as a blob on each piece with a spoon.
- 7
Briefly brown the beaten egg whites with a crème brulée burner. Decorate with remaining currant panicles.
Nutrition Facts
340 kcal
33 g
19 g
9 g
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