Stachelberry Cream Cheese Cake
Stachelberry cream cheese cake is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 90 g Cornflakes
- 125 g sugar
- 20 g butter
- 150 g stachelberries
- 150 g cottage cheese
- 50 g sour cream (or double cream)
- 0.5 packet vanilla pudding powder
- 1 egg yolk
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1 pinch cinnamon
- 2 egg whites
- butter
Instructions
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1.
Crush the cornflakes in a blender or with a rolling pin until fine. Mix with 80 g sugar, softened butter and 1–2 tbsp water.
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2.
Spread the mixture onto the bottom of a greased springform pan, press up the edges, and chill for about 30 minutes.
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3.
Clean, rinse, and drain the stachelberries. Whisk together cottage cheese, sour cream (or double cream), remaining sugar, pudding powder, egg yolk, lemon zest, lemon juice, and cinnamon. Beat the egg whites until stiff, fold in, then add the berries.
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4.
Spread the mixture over the crust, sprinkle with reserved cornflake mix, and bake at 180°C (middle rack) for about 50 minutes. Remove and cool on a wire rack.
