John Myers
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Blackberry Cheesecake
The perfect blackberry cheesecake recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Flour
- 1 Pr Salt
- 65 g Sugar
- 1 Egg
- 125 g Cold butter
For the filling
- 5 Eggs
- 1 Pr Salt
- 1 kg Lowfat quark
- 175 g Sugar
- 2 packet Custard powder
- 1 packet Vanilla sugar
- 1 tbsp Lemon juice
For the fruit filling
- 500 g Blackberries
- Sugar to taste
- 1 packet Custard powder
aside from that
- Fat and crumbs for the mold
- Knead all ingredients for the base into a smooth dough, wrap in foil and refrigerate for 30 minutes.
- Roll out the dough on a floured work surface and place in a greased and crumbled 28 cm springform pan, forming a 3 cm high rim.
- Separate the eggs for the filling, beat the egg whites with salt until stiff. Mix the quark, both types of sugar, pudding powder, egg yolk and lemon juice together. Fold in the egg whites and spread the quark cream on the dough base and smooth it out.
- For the fruit filling, puree the blackberries and strain them through a sieve. Add sugar to taste and stir in the pudding powder. Now put blobs on the quark cream and lightly marble with a wooden stick.
- Bake the cake in the preheated oven at 175 ° C for approx. 60 minutes, then leave to rest for approx. 10 minutes in the switched-off oven with the door slightly open. Let the cake cool for several hours – preferably overnight.
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