Chrissi's Cranberry Cheesecake

Ingredients for 1 servings:

• 30 g cranberries, dried
• 1 tbsp Grand Marnier
• 3 eggs, size M
• 1 pinch of salt
• 1 packet of vanilla sugar (bourbon vanilla)
• 500 g quark, low-fat
• 200 g cream cheese, 4% fat absolute
• 50 g thick juice (agave syrup)
• 2 tbsp semolina
• 1 tsp flour
• 2 tbsp grenadine
• some fat or baking spray for the mold, without hydrogenated fats

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

ww – suitable, for a springform pan of 26 cm

Soak the cranberries in Grand Marnier. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Using a hand mixer or a food processor, beat the egg yolks with the bourbon vanilla sugar until frothy and creamy. Preheat the oven to 175°C (350°F). Spray a 26cm springform pan with baking spray and set aside. Drain the low-fat quark and cream cheese and stir them into the egg yolk mixture along with the agave syrup and semolina. Coat the cranberries in flour and mix them in. Quickly and carefully fold in the beaten egg whites with a whisk. Divide the mixture in half and mix one half with the grenadine syrup. Now add both cheesecake mixtures, one tablespoon at a time, alternately into the greased pan. Starting from the outside, I placed several light blobs in the pan, leaving space between each. I then filled these “cavities” with the pink batter. I continued this way all the way to the middle. Finally, run a toothpick or skewer through the mixture in a spiral pattern. This gives the cake its distinctive marbled texture. Bake on the middle rack of the oven for about 40 minutes. Test for doneness! If the cake gets too dark during baking, cover it with aluminum foil. It should still be a pale yellow or pale pink afterward. Let it cool on a wire rack. Total: 21 points, with 12 slices, 1.75 points per slice.