Mascarpone cheesecake with blackberry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cake, grease a springform pan with a high rim (26 cm Ø; approx. 8 cm high). Mix flour, 60 g sugar and 1 pinch of salt in a bowl. Add 1 egg and 125 g butter in pieces. First knead everything with the dough hooks of the mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.

2. 2

   Roll out the dough onto some flour and make it round (about 32 cm Ø). Line a baking tin with the dough and press down well at the edges.

3. 3

   Melt 50 g butter over low heat. Separate 5 eggs. Beat 5 egg yolks and 200 g sugar until creamy. Stir in mascarpone and quark briefly one after the other. Stir in liquid butter, lemon peel and lemon juice.

4. 4

   Stir in the starch. Beat 5 egg whites and 1 pinch of salt until stiff, while adding 100 g sugar. Fold into the quark mixture and spread into the mould.

5. 5

   Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 35 minutes. Take out of the oven, cut a 2 cm deep cut all around between the edge of the dough and the cheese mixture. Let it rest for 10 minutes and bake at the same temperature for 20-25 minutes. Let it cool down in the springform pan for at least 4 hours.

6. 6

   For the blackberry sauce, select and wash the berries. Heat jelly and remove from heat. Mix in the berries. Spread on the cake, leaving about 2 cm of edge free. Dust with icing sugar.

Nutrition Facts

KCAL
470 kcal

CARBS
47 g

FATS
25 g

PROTEINS
10 g