Loaf Pan Berry Cheesecake
This Loaf Pan Berry Cheesecake is delightfully creamy and bursting with a sweet, tangy berry mixture!
Ingredients
For the filling:
- 180 g mixed berries frozen
- 20 g sugar
- 2 tsp starch
- 2 tbsp water
- 100 ml red juice e.g., currant juice
For the cake:
- 75 g soft butter
- 150 g sugar
- 1 packet vanilla sugar
- 3 eggs medium size
- 750 g low-fat quark
- 1 packet vanilla pudding powder
- 30 g wheat flour type 405
- 2 tbsp soft wheat semolina
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp lemon zest
- Some butter and semolina for the pan
Instructions
- In a small saucepan, bring the frozen berries and sugar to a boil over medium heat for about 5 minutes.
- Transfer the berries to a bowl with a spoon, leaving the berry juice in the pot.
- Mix the starch with the water until smooth. Add the red juice to the pot with the berry juice and bring to a boil.
- Stir in the starch mixture once it boils, then remove from the heat. Add the berries back into the pot and mix with the thickened juice.
- Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Grease a loaf pan and dust it with semolina to prevent sticking.
- For the cake, cream together the soft butter, sugar, and vanilla sugar in a large bowl. Beat in the eggs, one at a time. Mix in the quark until fully combined.
- In a separate bowl, whisk together the pudding powder, flour, semolina, baking powder, and salt. Gradually add the dry ingredients to the quark mixture, mixing until smooth.
- Wash the lemon thoroughly in hot water, dry it, and grate the zest. Stir about 1 teaspoon of lemon zest into the quark mixture for added flavor.
- Pour half of the cake mixture into the prepared loaf pan, then add a layer of the berry mixture. Top with the remaining mixture.
- Bake the cheesecake for about 60–70 minutes, or until a skewer inserted in the center comes out clean. Let the cheesecake cool completely in the pan before removing. Slice and enjoy!