Fruit shake cheesecake from the tray

Name: Fruit shake cheesecake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 125 g Raspberries; 125 g Blackberries; 125 g red currants; 1 Bag of red fruit jelly (raspberry flavour); 450 g Sugar; 10 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp a few drops of butter-vanilla aroma; 1.5 kg Low-fat curd; 250 g Mascarpone; 250 g Whipped cream; 4 TABLESPOONS Semolina; 2 packages Cheesecake help; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

125 g Raspberries
125 g Blackberries
125 g red currants
1 Bag of red fruit jelly (raspberry flavour)
450 g Sugar
10 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp a few drops of butter-vanilla aroma
1.5 kg Low-fat curd
250 g Mascarpone
250 g Whipped cream
4 TABLESPOONS Semolina
2 packages Cheesecake help
7-10 Tbsp Fat and flour

Directions

1
Select raspberries, blackberries and currants. Measure out 500 ml of cold water. Stir red fruit jelly powder with 75 g sugar and 6 tablespoons of the water until smooth. Bring the remaining water to the boil, remove from the heat and add the mixed powder. Bring to the boil again, remove from the heat, fold in fruit and allow to cool slightly. In the meantime beat the eggs, 375 g sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer until frothy.
2
Add butter-vanilla flavouring, quark, mascarpone, cream, semolina and cheesecake aid and stir well. Pour the cheesecake mixture onto a greased and floured baking tray and smooth it down. Press in dents with a tablespoon and fill them with groats in a streaky pattern. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. Cover after 3/4 of the time if necessary. Decorate with currant leaves if necessary.