Currant cheesecake

Ingredients for 12 servings:

• 70 g butter, soft
• 2 tbsp water
• 1 egg(s)
• 1 pinch of salt
• 1 packet of vanilla sugar
• 80 g sugar
• 150 g flour
• 15 g cocoa powder, unsweetened
• 50 g dark chocolate, finely chopped
• 2 eggs
• 1 packet of vanilla sugar
• 130 g sugar
• 250 g ricotta
• 500 g quark
• 25 g cornstarch
• 500 g currants

Instructions

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

Knead the butter, water, egg, salt, vanilla sugar, sugar, flour, cocoa, and chopped dark chocolate into a dough. Place this in a springform pan as the base and press it down with your fingers. Mix the filling ingredients (eggs, vanilla sugar, sugar, ricotta, quark, and cornstarch) until smooth and you have a quark mixture. Remove the currants from the stalks, wash them, and let them drain. Spread one-third of the quark mixture onto the base and spread 1/3 of the currants on top. Spread more quark mixture and currants on top, and then again with the quark mixture and currants. Then bake the cake at 160°C fan-assisted oven for about 1 hour, covered with aluminum foil. Once cooled, serve garnished with currant stalks.