Cranberry cheesecake

Ingredients for 1 servings:

• 125 g butter, cold
• 250 g flour
• 70 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized eggs
• 200 g sugar
• 8 sheets of white gelatin
• 500 g low-fat quark, or cream quark, as desired
• 100 ml lemon juice
• 370 ml cranberries (wild), thickened
• 600 ml whipped cream
• Powdered sugar, for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 20 minutes

Crispy shortcrust pastry with fruity filling, for 12 pieces

Line the bottom of a 26 cm springform pan with baking paper or grease and flour. Dough: Knead the flour, sugar, vanilla sugar, egg, and butter (in pieces) into a shortcrust pastry using the dough hook in a food processor. Divide the dough in half and place each half in a large freezer bag (26 to 30 cm in diameter). Place the first half in the bag in the refrigerator. Roll out the second half in the freezer bag to fit the bottom of the springform pan. Cut the bag open completely, place it inside out in the springform pan, and peel off the bag, pressing it into the pan with your hands if necessary. Prick the base several times with a fork and bake in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) for about 15 minutes. Let it cool for about 5 minutes and then cool further on a wire rack. Meanwhile, roll out the second layer and bake in the same way. While the cake is still warm, divide it into 12 or 16 slices. Place the first layer on a cake plate and place a cake ring or the edge of a springform pan around it. Filling: Drain the cranberries in a sieve. Soak the gelatin in cold water. Mix the quark, lemon juice, and sugar. Squeeze out the gelatin and dissolve it over low heat. Gradually stir 4-5 tablespoons of quark cream into the gelatin, then add the gelatin mixture to the remaining quark cream and mix well. Chill for 5-10 minutes until it begins to set. Spread all but 2 tablespoons of the cranberries on the layer. Whip 500 ml of whipped cream until stiff peaks form and fold into the quark mixture, then pour over the cranberries and smooth the surface. Cover the cake and refrigerate, ideally overnight. The next day, loosen the edges of the cake, place the cake slices one by one on the cream, and dust with icing sugar. Whip the remaining 100 ml of cream until stiff and decorate each slice with puffs of cream using a piping bag. Using 2 teaspoons of the remaining cranberries, scatter the puffs over the puffs.