Light cheese cake with red fruit jelly

Name: Light cheese cake with red fruit jelly
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 6 Eggs (size M); 250 g Sugar; 1 pinch Salt; 1 package Semolina Flavoured Pudding Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 750 g Buttermilk quark (0,5 % fat); 500 g Low-fat curd; 1 TABLESPOON Icing sugar; 300 g calorie-reduced red fruit jelly; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

6 Eggs (size M)
250 g Sugar
1 pinch Salt
1 package Semolina Flavoured Pudding Powder
7-10 Tbsp grated rind of 1 untreated lemon
750 g Buttermilk quark (0,5 % fat)
500 g Low-fat curd
1 TABLESPOON Icing sugar
300 g calorie-reduced red fruit jelly
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Beat the eggs, sugar and salt with the whisk of the hand mixer until creamy. Stir in pudding powder, lemon zest, buttermilk and low-fat curd. Grease a springform pan (26 cm Ø) and dust with flour. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
2
Let rest for 15 minutes with the oven door open. Loosen the cake edge with a knife and let it cool down in the tin. Remove the cake from the mould and dust the edge with icing sugar. Serve with red groats and decorate with mint
3
2 hours waiting time