Berry cheesecake with meringue topping

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 75 g sugar
• 1 egg(s)
• 80 g butter or margarine
• 3 egg yolks
• 500 g low-fat curd cheese
• 75 g sugar
• 8 g vanilla sugar
• 1 cup sour cream
• ½ cup Cremefine, for whipping
• ½ pack of vanilla pudding powder
• 3 egg whites
• 75 g sugar
• 250 g blueberries or currants

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

For the shortcrust pastry, mix all the ingredients and knead into a dough. Refrigerate until ready to use. Place all the ingredients for the cheese cream in a bowl and mix with a mixer. Place the berries in a sieve and rinse. Remove the stems from the currants with a fork. Preheat oven to 180°C fan/convection oven. Roll out the shortcrust pastry and place in a greased round dish, ensuring that there is a rim. Spread the cheese mixture on top. Distribute the berries over the mixture and bake in the preheated oven for approx. 40 minutes. For the egg whites, beat the egg whites with the sugar until stiff peaks. After the baking time is over, spread over the cake and bake for a further 10-15 minutes. Allow to cool in the dish. Note: The instructions for one baking tray are about double the amount!! If you have one, use a baking frame or a deep baking tray.