Cheesecake with Red Berry Topping

Ingredients

• 500 g low‑fat quark
• 250 g mascarpone
• 4 tbsp wheat semolina
• 1 tsp vanilla extract
• 4 egg whites
• 2 yolks
• a pinch of salt
• 300 g mixed berries (frozen)
• 1 small jar cherries
• 100 ml black currant juice
• 1 small apple, peeled and thinly sliced
• 6 gelatin sheets
• 3 tbsp powdered sugar

Instructions

1. 1.

   Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Mix the remaining ingredients for the cheesecake until smooth, fold in the meringue, and pour the batter into a springform pan lined with parchment paper. Bake in a preheated oven at 180 °C for about 40–50 minutes.

2. 2.

   Remove the cheesecake from the oven and let it cool completely.

3. 3.

   Soak the gelatin sheets in plenty of cold water. Thaw the berries, add the cherries, and mix with half of the juice and the apple slices. Warm the remaining juice with the sugar, dissolve the well‑squeezed gelatin in it, allow the temperature to equalize, and quickly stir the gelatin mixture into the berries.

4. 4.

   Trim a very thin layer from the top of the quark cheesecake for serving or other uses. Place a ring mold around the cheesecake and fill it with the berry mixture; refrigerate for at least 2 hours.

5. 5.

   Cut into pieces before serving.