Blackcurrant Cheesecake

Ingredients

• 180 g flour
• 2 tbsp cocoa powder
• 50 g sugar
• 100 g butter
• 1 tbsp whipping cream
• flour (for dusting)
• 4 eggs
• a pinch of salt
• 170 g sugar
• 2 tbsp vanilla sugar
• 400 g ricotta
• 400 g quark
• 2 tbsp lemon juice
• 4 tbsp cornstarch
• 400 g blackcurrants

Instructions

1. 1.

   Mix the flour and cocoa with the sugar for the shortcrust. Add the butter in pieces and, together with the cream, quickly knead into a shortcrust dough. If necessary, add a little cold water or more flour. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with fan and top heat. Line a springform pan with parchment paper.

3. 3.

   Roll out the dough on a floured surface to match the size of the pan and place it on the bottom. Prick several times with a fork.

4. 4.

   Separate the eggs for the filling. Beat the egg whites with salt into stiff peaks. Whisk the yolks with sugar and vanilla sugar until fluffy. Fold in ricotta, quark, lemon juice and cornstarch. Gently fold in the meringue. Wash, dry and pat the blackcurrants. Set aside a few for garnish.

5. 5.

   Spread a thin layer of cheese cream on the base and arrange some blackcurrants on top. Brush with the remaining cream and bake in the oven for about 1 hour.

6. 6.

   Let it cool completely. Cut into pieces before serving and garnish with additional blackcurrants.