Florentine cheesecake

Ingredients for 1 servings:

• 100 g butter
• 1 tbsp sugar
• 200 g flour
• Fat for the mold
• 3 eggs
• 75 g honey
• 500 g quark
• 300 g pudding (semolina pudding), traditional or with cinnamon
• ½ bottle of vanilla flavor or lemon flavor
• 50 g semolina
• 100 ml milk
• 150 ml cream, whipped
• 50 g butter
• 50 g sugar
• 1 tbsp honey
• 50 ml cream
• 50 g raisins or candied fruit
• 100 g almond flakes
• 2 tbsp cranberry compote

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

my cheesecake creation for Christmas

Prepare the shortcrust pastry and place it in a greased springform pan, forming a raised edge. Beat the eggs with honey until frothy. Stir in the quark, semolina pudding, flavoring, semolina, and milk. Fold in the whipped cream. Spread the base with cranberries, pour the filling over the base, and bake for 45 minutes at 180°C (top/bottom heat). For the topping, melt the butter, stir in the sugar and honey, and bring to a boil. Deglaze with the cream and stir in the flaked almonds and, if desired, candied fruit or raisins. Spread over the quark mixture and bake for another 10 minutes.