Farmer's cheesecake

Name: Farmer's cheesecake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 250 g + some flour; 100 g + 150 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 8 Eggs (Gr. M); 100 g cold + 150 g soft butter; 1 kg Low-fat curd; 150 g Whipped cream; 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk); 250 g Raspberry fruit spread or raspberry jam (without seeds); 7-10 Tbsp Icing sugar; 7-10 Tbsp Raspberries; 1 small freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
250 g + some flour
100 g + 150 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
8 Eggs (Gr. M)
100 g cold + 150 g soft butter
1 kg Low-fat curd
150 g Whipped cream
7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk)
250 g Raspberry fruit spread or raspberry jam (without seeds)
7-10 Tbsp Icing sugar
7-10 Tbsp Raspberries
1 small freezer bag

Directions

1
Grease a springform pan (28 cm Ø and about 7 cm high). Knead 250 g flour, 100 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 2 eggs and 100 g butter in pieces, first with the dough hooks of the hand mixer and then briefly with your hands until smooth.
2
Pour into the mould and press down to a smooth base with lightly floured hands. Chill for about 30 minutes. Pre-bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes and then allow to cool.
3
Separate 6 eggs. Cream 150 g butter, 150 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks bit by bit. Stir in quark, liquid cream and pudding powder. Beat the egg whites and 1 pinch of salt until stiff.
4
Approx. 1⁄4 Fold the beaten egg white into the curd mixture. Then fold in the remaining beaten egg white. Spread on the short pastry.
5
Stir the fruit spread until smooth, fill into the freezer bag and cut off a small corner at the bottom. Spray the cheese mixture in a spiral shape and pull it with a fork several times through approx. 1⁄3 of the cheese mixture so that a marble pattern is created.
6
Bake in the preheated oven at the same temperature on the lowest shelf (gas: see oven manufacturer) for approx. 75 minutes (cover after approx. 1 hour if necessary). Leave to cool for approx. 1 hour with the oven door slightly open.
7
Remove from the edge with a knife and leave to cool in the mould for about 4 hours. Dust with icing sugar and decorate with raspberries. Whipped cream tastes good with it.