Cheesecake with red jelly

For 16 pieces
  • 1 kg Quark (20% fat in dry matter) )
  • 200 g Sugar
  • 5 Eggs (Gr. M)
  • 2 packet Vanilla-flavored pudding powder
  • grated zest and juice of 1⁄2 organic lemon
  • 250 g whipped cream
  • 1 Package Vanillin sugar
  • 1 package Cream stabilizer
  • 500 g ready-made red jelly (jar)
  • Fat and breadcrumbs
  • aluminum foil
90 minutes
light
1.
Grease springform pan (26 cm Ø) and sprinkle with breadcrumbs. Mix the quark, sugar, eggs, pudding powder, lemon zest and juice until smooth
2.
Spread the mixture into the springform pan. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–60 minutes (cover after approx. 30 minutes)
3.
Take out the cake and use a knife to detach it from the edge of the dish. Cool in the tin on a wire rack for about 1 hour. Then remove from the mold and let cool down completely
4.
Whip the cream until stiff, pour in the vanilla sugar and the cream setting agent. Spread the cream loosely on the cake. Serve with red fruit jelly
5.
Waiting time approx. 4 hours
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 11 g protein
  • 10 g fat
  • 28 g carbohydrates

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