Marbled cheesecake with blackberries

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 175 g Flour
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (size M)
  • 80 g Butter
  • 1 pinch Salt
  • 10 piece(s) + 100 g blackberries
  • 1 TEASPOON + 125 g sugar
  • 500 g Mascarpone
  • 500 g Edible quark (20 % fat in dry matter)
  • 2 TABLESPOONS Lemon juice
  • 1 package Pudding powder "Vanilla Flavor"
  • 30 g flaked almonds
  • 1-2 TABLESPOONS Blackberry Jam
  • 100 g Whipped cream
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Put flour, icing sugar, salt, 1 egg and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 45 minutes

  2. 2

    Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Lay out a greased springform pan (approx. 26 cm Ø) with the dough, pressing the edge down. Prick the base of the dough several times with a fork and chill. Sort the blackberries. Put 10 blackberries aside. Puree 100 g blackberries and 1 teaspoon sugar

  3. 3

    Mix mascarpone, quark, 125 g sugar, 4 eggs and lemon juice with the whisk of the hand mixer. Stir in pudding powder. Mix approx. 1/3 of the mixture and blackberry puree. Pour the light and dark mixture alternately into the mould and marble with a fork. Add the remaining blackberries to the edge of the mixture. Bake the cake in the preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. If the surface gets too dark, cover with aluminium foil. Leave to cool in the switched-off oven with the oven door slightly open for approx. 20 minutes. Then let it cool down in the form on a cake rack

  4. 4

    Roast the flaked almonds in a pan without fat. Take out and let it cool down. Heat jam, pass through a sieve and let it cool down. Whip cream until stiff. Decorate cake with cream tuffs. Drizzle jam over it and sprinkle with flaked almonds

  5. 5

    waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
350 kcal
CARBS
24 g
FATS
24 g
PROTEINS
9 g