Blackcurrant cheesecake

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 1 pinch of salt
• 125 g butter, cold
• 1 egg(s)
• 250 g currants, black
• 5 tbsp water
• 60 g sugar
• 2 tbsp cornstarch
• 5 tbsp water
• 3 eggs
• 500 g low-fat curd cheese, approx. 0.2% fat
• 250 g quark, approx. 20% fat
• 100 g sugar
• 2 packets of vanilla pudding powder
• 500 g yogurt

Instructions

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

Quickly knead the flour, sugar, salt, cold butter, and egg into a shortcrust pastry by hand. Wrap in cling film and refrigerate for about 30 minutes. During this time, wash the blackcurrants, bring to a boil with the water and sugar, stirring, and simmer for about two minutes. Mix the cornstarch with the water and stir into the blackcurrants. Bring everything back to a boil. Remove the pan from the heat and let cool slightly. For the quark filling, separate the eggs and beat the egg whites in a bowl until stiff peaks form. In another bowl, mix the egg yolks, quark, sugar, and vanilla pudding powder. Stir in the yogurt, then carefully fold in the beaten egg whites. Line the bottom of a 26cm springform pan with baking paper and grease the sides. Roll out the shortcrust pastry and line the springform pan with it. Place the blackcurrants on the shortcrust pastry and spread evenly. Spoon the quark mixture over the blackcurrants and spread this evenly. Bake in a preheated oven (175°C fan/convection oven) for about one hour on the middle rack. If the cake is getting too dark, cover with aluminum foil or baking paper. After baking, turn off the oven and let the cake stand in the closed oven for another 15 minutes. Remove from the oven and let it cool in the pan. I then drizzle the cake with blackcurrant syrup.