flat cheesecake with mixed berries

flat cheesecake with mixed berries
 
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This recipe was uploaded
by maddimouse

 
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Ingredients

Ingredients
Method
 
  • for the shortcrust
  • 125 g white flour
  • 75 g butter
  • 50 g caster sugar
  • 1 egg yolk
  • 1 tsp lemon zests
  • ---------------------
  • for the cream
  • 125 g quark
  • 100 g cream cheese
  • 60 g vanilla sugar
  • 10 g cornflour
  • 2 eggs
  • 1 egg white
  • 40 g white chocolate, ground
  • ---------------
  • handfull of mixed berries
Put all the ingredients for the shortcrust in a bowl and knead a dough. Wrap it up in kitchen foil and let it rest in the fridge for at least 30 minutes.

Preheat the oven to 200°C.

Take the dough out of the fridge, knead it until it´s flexible and roll it out until it´s got the size of the baking tray (diameter 28 cm). Put it on the baking tray, make sure it forms a little bowl so the cream won´t be able to run out.

Stab the bottom with a fork and bake the shortcrust for 5-7 minutes.

Put all the ingredients for the cream into a bowl and stir with a beater until it´s a smooth mass.

Take the baking tray out of the oven and pour the cream onto the shortcrust. Sprinkle it with the fruit and place it back in the oven, reduce the heat to 175°C and bake it for another 20-25 minutes. Watch it closely from the 20-minutes-mark to make sure the shortcrust won´t get burned!

Serve it warm or completely cooled off, whatever you prefer.

It should be eaten the same day.

flat cheesecake with mixed berries

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This recipe was uploaded by maddimouse

 
 
I have used a pizza baking tray for this recipy, it´s easy to handle especially once you want to serve this cake, I just serve it in the baking tray!

Cut it like you´d cut a pizza, if you want you can sprinkle some ground white chocolate on the cake just before serving so it looks like you´ve used parmesan cheese - you´ll get a couple laughs, be sure!

Method


Put all the ingredients for the shortcrust in a bowl and knead a dough. Wrap it up in kitchen foil and let it rest in the fridge for at least 30 minutes.

Preheat the oven to 200°C.

Take the dough out of the fridge, knead it until it´s flexible and roll it out until it´s got the size of the baking tray (diameter 28 cm). Put it on the baking tray, make sure it forms a little bowl so the cream won´t be able to run out.

Stab the bottom with a fork and bake the shortcrust for 5-7 minutes.

Put all the ingredients for the cream into a bowl and stir with a beater until it´s a smooth mass.

Take the baking tray out of the oven and pour the cream onto the shortcrust. Sprinkle it with the fruit and place it back in the oven, reduce the heat to 175°C and bake it for another 20-25 minutes. Watch it closely from the 20-minutes-mark to make sure the shortcrust won´t get burned!

Serve it warm or completely cooled off, whatever you prefer.

It should be eaten the same day.
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