Juicy cream cheese cake with Marsala berries

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 250 g Raspberries and blackberries
  • 75 ml Marsala wine
  • 250 g Butter
  • 250 g Sugar
  • 3 Eggs (size M)
  • 250 g low-fat cream cheese (17 % fat)
  • 75 ml Milk
  • 275 g Flour
  • 7-10 Tbsp Grease the mould
  • 7-10 Tbsp Picture 03: Icing sugar for dusting

Directions

  1. 1

    Raspberries selected. Wash and sort blackberries. Sprinkle the berries with Marsala and leave to stand for about 15 minutes. Whip butter and sugar with the whisk of the hand mixer until creamy and add eggs one after the other. Stir in cream cheese, milk and flour one after the other

  2. 2

    Carefully fold 250 g berries and 2 tbsp. Marsala into the dough. Put the dough into a greased springform pan (24 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Take out and let cool down

  3. 3

    Remove the cake from the tin, cut into pieces and serve with the remaining berries

  4. 4

    Picture 03: Dust the cake rim with icing sugar

  5. 5

    Waiting time approx. 10 minutes

Nutrition Facts

KCAL
410 kcal
CARBS
41 g
FATS
24 g
PROTEINS
7 g