Fürst Pückler cheesecake

Name: Fürst Pückler cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g frozen raspberries; 50 g frozen strawberries; 100 g Butter; 75 g Ladyfingers; 100 g Ice cream waffles; 1 TABLESPOON Icing sugar; 100 g Dark chocolate coating; 100 ml Milk; 4 Eggs (size M); 750 g Low-fat curd; 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Cornstarch; 1 package (58 g) Cheesecake help; 450 g ripened cream; 1 Vanilla pod; 7-10 Tbsp Ice wafers and cocoa; 7-10 Tbsp Ice umbrella; 1 Freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g frozen raspberries
50 g frozen strawberries
100 g Butter
75 g Ladyfingers
100 g Ice cream waffles
1 TABLESPOON Icing sugar
100 g Dark chocolate coating
100 ml Milk
4 Eggs (size M)
750 g Low-fat curd
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
100 g Cornstarch
1 package (58 g) Cheesecake help
450 g ripened cream
1 Vanilla pod
7-10 Tbsp Ice wafers and cocoa
7-10 Tbsp Ice umbrella
1 Freezer bag

Directions

1
Defrost the raspberries and strawberries. Melt the butter. Put the lady fingers and waffles in a freezer bag and crumble with a cake roll. Add crumbs to the butter and mix well. Lightly brush the bottom of a springform pan (26 cm Ø) with oil, then press the crumb mixture onto it. Put the base in a cool place.
2
Puree berries and icing sugar and pass through a sieve. Coarsely chop the chocolate coating. Heat the milk, remove from the heat and melt the couverture in it. Separate the eggs. Put egg yolks, quark, 175 g sugar, lemon rind, starch, cheesecake aid and 300 g sour cream in a bowl and mix. Divide the mixture into thirds. Stir the berry puree under 1/3. Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Mix 1/3 mass, vanilla pulp and 150 g sour cream. Stir the chocolate coating into 1/3. Beat the egg whites in a large bowl until stiff, adding 25 g sugar.
3
Stir the berry puree under 1/3. Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Mix 1/3 mass, vanilla pulp and 150 g sour cream. Stir the chocolate coating into 1/3. Beat the egg whites in a large bowl until stiff, adding 25 g sugar. Add 1/3 beaten egg white to each third of the mixture. First pour the berry mixture, then the vanilla mixture and finally the chocolate mixture onto the base. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Leave the cake in the oven with the door half open for about 30 minutes, then remove from the edge and let it cool down on a cake rack. Dust the cake with cocoa and sprinkle with crumbled ice wafers. Decorate with ice cream parasols
4
Add 1/3 beaten egg white to each third of the mixture. First pour the berry mixture, then the vanilla mixture and finally the chocolate mixture onto the base. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Leave the cake in the oven with the door half open for about 30 minutes, then remove from the edge and let it cool down on a cake rack. Dust the cake with cocoa and sprinkle with crumbled ice wafers. Decorate with ice cream parasols