Currant cheesecake

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 75 g sugar
• 1 pinch of salt
• 450 g low-fat curd cheese
• 4 eggs
• 6 tbsp oil
• 50 g butter
• 1 packet of vanilla sugar
• 80 g powdered sugar
• 250 g sour cream
• 200 g red currants
• 200 g currants, white (or 400 g red)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

small sheet cake made from quark and oil dough

Preheat the oven to 180 degrees Celsius. Combine the flour and baking powder and sift into a bowl. Add 1 egg, sugar, salt, oil, and 150g of quark and mix well. Roll out the dough on a small baking sheet (28 x 32 cm), forming a raised edge. Separate 3 eggs. Beat the egg whites until stiff. Mix the egg yolks with the vanilla sugar and powdered sugar. Mix in the butter. Stir in the remaining quark and sour cream, then fold in the beaten egg whites. Spread the mixture over the dough. Distribute the currants evenly on top and bake for about 50 minutes.