🤩 Cheesecake in a Loaf Pan! 🤩

by

Cheesecake in a Loaf Pan! 🤩

Ingredients (For a 23 cm x 10 cm loaf pan)

For the Berry Filling:

  • 180 g mixed berries (frozen)
  • 20 g sugar
  • 2 tsp cornstarch
  • 2 tbsp water
  • 100 ml red juice (e.g., currant juice)

For the Cheesecake Batter:

  • 75 g softened butter
  • 150 g sugar
  • 1 packet vanilla sugar
  • 3 medium eggs
  • 750 g low-fat quark
  • 1 packet vanilla pudding powder
  • 30 g all-purpose flour
  • 2 tbsp semolina
  • 1 tsp baking powder
  • A pinch of salt
  • Zest of 1 organic lemon

For the Pan:

  • Butter and semolina

Preparation:

  1. Prepare the Berry Filling: In a small saucepan, cook the berries with sugar over medium heat for about 5 minutes. Transfer the berries to a bowl, leaving the berry juice in the pot.
  2. Thicken the Juice: Mix the cornstarch with water until smooth. Add the red juice to the berry juice in the saucepan and bring to a boil. Once boiling, stir in the cornstarch mixture and remove from heat. Return the berries to the pot and mix with the thickened juice.
  3. Preheat Oven and Make Batter: Preheat your oven to 180°C (350°F) for conventional ovens, or 160°C (320°F) for fan ovens. Beat the softened butter with sugar and vanilla sugar until creamy. Add the eggs one at a time, then stir in the quark.
  4. Combine Dry Ingredients: Mix the vanilla pudding powder with flour, semolina, baking powder, and salt. Stir this mixture into the quark batter. Wash the lemon, dry it, and grate the peel. Add approximately 1 teaspoon of lemon zest to the batter.
  5. Prepare the Pan: Grease the loaf pan with butter and dust with semolina to prevent sticking.
  6. Assemble and Bake: Pour the cheesecake batter into the prepared pan, then swirl in the berry mixture. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cheesecake cool completely before slicing and serving. Enjoy your delightful and moist cheesecake! 💛🍓

4o mini