Cheesecake in a loaf pan
With recipe 📌
Delightfully creamy and wonderfully moist: Our cheesecake in a loaf pan is filled with a sweet berry mixture. With quark and vanilla pudding, this homemade cheesecake without a base is easy to make.
INGREDIENTS
FOR THE FILLING
180g mixed berries (frozen)
20g sugar
2 tsp cornstarch
2 tbsp water
100ml red juice (e.g., blackcurrant juice)
FOR THE DOUGH
75g softened butter
150g sugar
1 packet vanilla sugar
3 eggs (size M)
750g low-fat quark
1 packet vanilla pudding powder
30g all-purpose flour (type 405)
2 tbsp soft wheat semolina
1 tsp baking powder
1 pinch of salt
1 organic lemon (1 tsp zest)
A little butter and semolina for the pan
PREPARATION
Step 1
For the filling, simmer the berries and sugar in a small saucepan over medium heat for about 5 minutes. Spoon the berries into a bowl, leaving only the released berry juice in the pot.
Step 2
Mix the cornstarch with the water until smooth. Add the red juice to the berry juice in the pot and bring to a boil. Once the juice boils, stir in the cornstarch mixture and remove from the heat. Return the berries to the pot and mix with the thickened juice.
Step 3
Preheat the oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). For the pastry, beat the softened butter with the sugar and vanilla sugar. Gradually add the eggs and stir in the quark.
Step 4
Mix the pudding mix with the flour, semolina, baking powder, and salt and stir into the quark mixture. Wash the lemon with hot water, dry it, and coarsely grate the zest. Add the lemon zest (about 1 teaspoon) to the quark mixture.
