Vanilla cheesecake with blackberries and meringue

Ingredients for 1 servings:

• 180 g flour
• 1 tsp, leveled baking powder
• 65 g sugar
• 1 pinch of salt
• 1 egg(s)
• 65 g butter or margarine
• 500 g low-fat curd cheese
• 250 ml oil
• 125 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), zest and juice
• 1 packet of vanilla pudding powder
• 400 ml milk
• 1 egg(s)
• 2 egg yolks
• 2 egg whites
• 80 g sugar
• powdered sugar
• 2 packs of blackberries, 125 g each

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 40 minutes

for a 26cm springform pan

For the dough, mix the flour and baking powder. Add the sugar, salt, egg, and butter. Mix the ingredients together in a mixing bowl using a dough hook. Place the dough on a floured work surface and knead until smooth. Wrap in cling film and chill for about 1 hour. For the filling, mix the quark, cooking oil, sugar, vanilla sugar, lemon zest, and lemon juice with a mixer. Then stir in the custard powder, milk, egg, and egg yolk. Preheat the oven to 180°C (top/bottom heat). Roll out one-third of the dough on a greased springform pan. Shape the remaining dough into a long log and place it on the dough base as a border, pressing it up the edge of the pan by about 3 cm. Spread the blackberries or other berries on the dough base, add the quark mixture, and smooth it down. Bake in the preheated oven on the middle rack for about 65 minutes. For the meringue, beat the egg whites until stiff and gradually stir in the sugar. Remove the cake from the oven and spread the meringue on top. Return the cake to the oven and bake the meringue for 10 minutes. Allow the cake to cool in the tin. Then remove it from the tin and dust with powdered sugar.