{"id":464,"date":"2023-11-01T21:17:37","date_gmt":"2023-11-01T21:17:37","guid":{"rendered":"https:\/\/www.grandmothers-recipes.top\/?p=464"},"modified":"2023-11-01T21:17:37","modified_gmt":"2023-11-01T21:17:37","slug":"cheesecake-with-blackberries","status":"publish","type":"post","link":"https:\/\/www.grandmothers-recipes.top\/?p=464","title":{"rendered":"Cheesecake with blackberries"},"content":{"rendered":"\n

Ingredients:<\/p>\n\n\n\n

50 g<\/td>Sugar<\/td><\/tr>
100 g<\/td>Butter<\/td><\/tr>
150 g<\/td>Flour<\/td><\/tr>
1<\/td>Egg(s)<\/td><\/tr>
1 pack.<\/td>Vanilla<\/td><\/tr>
1 pinch(s)<\/td>Salt<\/td><\/tr>
50 g<\/td>Ground hazelnuts<\/td><\/tr>
25 g<\/td>Butter<\/td><\/tr>
25 g<\/td>Sugar<\/td><\/tr>
25 g<\/td>Flour<\/td><\/tr>
1<\/td>Egg(s)<\/td><\/tr>
800 g<\/td>Quark (low-fat quark)<\/td><\/tr>
180 g<\/td>Sugar<\/td><\/tr>
1 pack.<\/td>custard powder (vanilla), for cooking<\/td><\/tr>
1 tbsp<\/td>Flour<\/td><\/tr>
200 ml<\/td>Whipped cream<\/td><\/tr>
\u00bd<\/td>vanilla bean(s), the pulp of it<\/td><\/tr>
5<\/td>Egg(s)<\/td><\/tr>
300 g<\/td>Blackberries, fresh<\/td><\/tr>
<\/td>Grease for the shape<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Nutritional values per serving<\/h2>\n\n\n\n

Kcal<\/h5>\n\n\n\n

5521<\/p>\n\n\n\n

Protein<\/h5>\n\n\n\n

189.90 g<\/p>\n\n\n\n

Fat<\/h5>\n\n\n\n

311.28 g<\/p>\n\n\n\n

Coal hydr.<\/h5>\n\n\n\n

488.20 g<\/p>\n\n\n\n

Preparation<\/h2>\n\n\n\n

\ue192<\/em>Working time: approx. 45 minutes\ue192<\/em>Resting time approx. 1 hour\ue192<\/em>Total time approx. 1 hour 45 minutes<\/small><\/p>\n\n\n\n

Prepare a shortcrust pastry from the first 6 ingredients, wrap in foil and refrigerate for about 30 minutes.
Preheat oven to 175 degrees. Grease the bottom of a 26cm springform pan and press the dough in. Prick several times with a fork and bake for about 15 minutes. Leave in shape.<\/p>\n\n\n\n

Nut cream:
Roast 50 g of ground hazelnuts in a non-stick pan without fat. Mix with 25 g soft butter, 25 g flour, 25 g sugar and 1 egg. Spread the nut cream on the pre-baked shortcrust pastry base.<\/p>\n\n\n\n

Quark mixture:
Mix low-fat quark, sugar, pudding powder, flour, unwhipped cream and the scraped vanilla pulp. Stir in the eggs one at a time. Pour the quark mixture on top of the nut cream and smooth it out.<\/p>\n\n\n\n

Turn the oven up to 200 degrees. Rinse and clean the blackberries and gently pat dry with kitchen paper. Press into the quark mixture at even intervals. Bake for about 10 minutes, then reduce the oven temperature to 160 degrees and bake the cake for another 50 minutes until golden.<\/p>\n\n\n\n

Remove from the oven and allow to cool completely. Carefully remove the cake from the edge of the springform pan with a knife and place on a cake plate.<\/p>\n\n\n\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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