Cranberry cheesecake

Ingredients for 1 servings:

• 4 eggs
• 100 g flour
• 150 g sugar
• 50 g cornstarch
• 1 pinch of baking powder
• 800 ml whipped cream
• 150 g sugar
• 2 egg yolks
• 1 pinch of salt
• 2 packets of vanilla sugar
• 500 g quark, 20% fat
• 1 lemon(s), untreated, zest
• 1 tbsp lemon juice
• 9 sheets of gelatin
• Water, cold, for soaking
• 400 g cranberry jam
• 1 pack of cake glaze, red
• 1 tbsp oil for the cake ring
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 14 hours 10 minutes

fruity-fresh cake with a diameter of 28 cm

Preheat the oven to 190–200°C (top/bottom heat). Line the bottom of a 28 cm springform pan with parchment paper. For the sponge cake, beat the whole eggs with the sugar for 7 minutes until creamy. Mix the flour, cornstarch, and baking powder well, sift, and fold into the cream. Pour the batter into the pan and bake for 20–25 minutes. Let the cake base cool on a wire rack. Once cooled, cut it in half. Place the cranberry jam in a saucepan, add the cake glaze powder, and bring to a boil briefly, stirring constantly. Remove from the heat and let stand for 5 minutes. Place a cake base on a cake plate, pour the cranberry jam on top, and spread it out, leaving a 1–2 cm border free on the outside. Brush the inside of a cake ring with oil so that the cake can be easily removed from the cake edge later. Place the ring around the bottom layer. For the cheesecake, soak the gelatin in cold water for 10 minutes. Place 100 ml of heavy cream, sugar, egg yolks, salt, vanilla sugar, and lemon zest in a saucepan and heat; do not boil. Squeeze out the gelatin, add it, mix, and let it cool slightly. Place the quark and lemon juice in a large bowl and mix well. Whip the remaining cream. Add the egg mixture to the quark, mix, and fold in the whipped cream. Fill the quark cream around the edge of the cake and smooth it down. Cut the second layer into slices, place them on top of the quark cream, and press down lightly. Place the cake in the refrigerator to chill, ideally overnight, and sprinkle with powdered sugar before serving.