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Cheesecake with puff pastry base

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Ingredients for 1 servings:

  • 1 puff pastry, approx. 280 g, from the refrigerated section
  • 500 g low-fat curd cheese
  • 2 cups of sour cream, 200 g each
  • 140 g sugar
  • 2 packets of vanilla sugar
  • 1 tbsp vanilla paste
  • 2 tbsp cornstarch
  • 2 eggs
  • 100 g berries or mandarin oranges from the can

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

for a 28 or 30 cm tart tin

Preheat the oven to 160°C (top/bottom heat). Butter a 28cm or 30cm tart pan and line it with the puff pastry. Trim the excess with a knife. Mix the quark, sour cream, eggs, sugar, vanilla sugar, vanilla paste, and cornstarch. Pour into the pan. Decorate with fresh berries, such as blueberries or raspberries. Canned mandarin oranges are also a good idea. Bake in the preheated oven for about 40 minutes on the middle rack. Let cool; it’s also delicious slightly lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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