Cheese crumble with cranberries

Ingredients for 1 servings:

• 300 g flour
• 225 g sugar
• 2 packets of vanilla sugar
• some salt
• 4 m.-sized eggs
• 175 g butter
• 500 g low-fat curd cheese
• 250 g mascarpone
• 1 pack of vanilla sauce powder
• 150 g cranberry compote
• some powdered sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

For the crumble, put the flour, 150g sugar, 1 sachet of vanilla sugar, 1 pinch of salt, and butter in a bowl and knead until crumbly. Place half of the crumble in a greased 24cm springform pan and press down with your hands to form a smooth base. Chill the base. Chill the remaining crumble as well. For the cheesecake, mix the quark with the mascarpone, eggs, and sauce mix. Spread the cheesecake over the crumble base and smooth it down. Drop half of the cranberries on top and cover with the remaining crumble. Bake in a preheated oven (160°C fan oven, oven level 2) for 50-60 minutes. Remove from the oven and let cool. Drop the remaining cranberries on top and dust the cake with icing sugar.