Currant cheesecake with crumble

Ingredients for 1 servings:

• 600 g flour
• 350 g sugar
• 2 packets of vanilla sugar
• 325 g margarine
• 1 kg currants, red
• 90 g sugar
• 90 g margarine
• 2 packets of vanilla sugar
• 1 pinch of salt
• 2 lemons
• 750 g quark
• 3 eggs
• 3 tbsp milk
• 30 g semolina

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sheet cake

Knead the flour, sugar, vanilla sugar, and margarine into a crumble dough and set aside. Wash the currants, remove the stalks, and drain well. For the quark mixture, cream the sugar, margarine, vanilla sugar, and salt until fluffy. Add the grated zest and juice of both lemons and stir in. Separate the eggs and stir in the egg yolks along with the quark, milk, and semolina. Beat the egg whites until stiff peaks form and carefully fold into the quark mixture. Spread 2/3 of the crumble dough on a greased or parchment-lined baking sheet, smooth the quark mixture over it, then spread the currants and finally the remaining crumble over the cake. Bake in the oven at 180°C (convection oven) for about 60 minutes.