Quick Currant Cheesecake

Ingredients

• 200 g red currants
• 100 g white currants
• 80 g soft butter
• 125 g raw cane sugar
• 4 eggs
• 1 Organic lemon
• 1 packet vanilla pudding powder
• 1.2 kg low-fat quark
• 1 tbsp powdered sugar made from raw cane sugar (for dusting)

Instructions

1. 1.

   Wash both types of currants and pat them dry. Roughly half of the currants, along with their stems, are gently torn into a bowl using a fork.

2. 2.

   Cream the butter with the sugar, then beat in the eggs one at a time. Rinse the lemon hot, pat it dry, and finely grate its zest. Halve the lemon and squeeze out the juice. Add the lemon zest and juice, pudding powder, and quark to the mixture and stir until smooth.

3. 3.

   Spread the quark cream into a springform pan. Place a few currants in the center of the cream and press them lightly in; distribute the remaining currants over the top of the cheesecake. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes, covering promptly to prevent excessive browning.

4. 4.

   Remove the cheesecake from the oven and let it cool. Release it from the pan and dust with powdered sugar. Distribute the remaining berries over the cake and serve.