Cheesecake with currants

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 125 g margarine (alternatively butter)
• 1 tsp, leveled baking powder
• 1 egg(s)
• 500 g currants, fresh or frozen
• 125 g margarine (alternatively butter)
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla pudding
• 1 lemon(s)
• 200 ml cream
• 300 g cream cheese, light (approx. 13% fat absolute)
• 300 g natural yogurt 3.5% fat
• 4 eggs
• possibly powdered sugar for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

creamy and wonderfully fruity – perfect for berry season

If using frozen currants, thaw them first and drain the juice. Sort fresh currants and remove them from the stalks. Place the flour, sugar, margarine, baking powder, and egg in a mixing bowl and use the dough hook of a mixer to make a shortcrust pastry. Grease a springform pan (28 cm diameter). Roll out the pastry and line the bottom of the pan, forming a raised edge of about 5 cm. Prick the bottom several times with a fork. For the cheesecake, zest the lemon and squeeze out the juice. Beat the soft margarine until creamy, then stir in the powdered sugar, vanilla sugar, and lemon zest. Add the cream cheese, yogurt, eggs, lemon juice, custard powder, and cream and mix everything together well. Spread the cheesecake on the shortcrust pastry and smooth it down. Distribute the currants over the cake. Bake the cake in a preheated oven at 170°C (top/bottom heat) for about 75 minutes. The cooled cake can be dusted with powdered sugar if desired. The cake can also be made with other fruits, such as blackberries or cherries.