John Myers
Mini Berry Cheesecake
The perfect mini berry cheesecake recipe with a picture and simple step-by-step instructions.
- 150 g Frozen berries z. B. raspberries, blueberries, etc., thawed and drained
- 175 g Flour
- 140 g Sugar
- 2 Pc. Eggs
- 100 g Butter
- 500 g Lowfat quark
- 1 packet Vanilla sugar
- 0,5 packet Custard powder
- Knead the flour, 75 g sugar, 1 egg, butter in flakes and 1 tbsp cold water quickly to form a smooth dough. Roll out into a round shape (slightly larger than the springform pan) and place in the baking paper-lined tin, press down lightly and pull up one edge. Prick several times with a fork. Cover and chill for approx. 30 – 60 minutes.
- Preheat the oven to 200 degrees (or fan oven 180 degrees). Whisk the quark with the remaining sugar, vanilla sugar, custard powder and egg. Spread the drained berries on the pastry base. Spread the curd mixture over it.
- Bake on the middle rack in the preheated oven for approx. 35 – 40 minutes until golden. Cover with aluminum foil towards the end of the baking time if the surface becomes too dark.
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