Homemade Currant Streusel Cheesecake
Ingredients
Streusel dough
- 330 g flour
- 200 g butter
- 150 g sugar
- a pinch of salt
- some butter for greasing the pan
Filling
- 300 g currants
- 750 g low-fat quark
- 90 g sugar
- 1 package vanilla pudding powder
- 3 eggs
- 100 ml milk
- 75 ml neutral oil
Preparation
Mix all streusel dough ingredients in a bowl and knead quickly into a smooth dough. Chill for 30 minutes.
Preheat oven to 180 degrees Celsius (fan: 160 degrees). Grease a 26 cm springform pan. Press half of the streusel dough firmly onto the bottom of the pan, forming a about 1 cm high edge.
For the filling, wash the currants, pat dry, and remove stems. Stir the quark smoothly with the remaining ingredients. Mix in the currants. Fill into the pan. Distribute the remaining streusel on top. Bake in the lower third for about 55 minutes. Let cool completely. Remove from the pan and garnish with powdered sugar and currant sprigs as desired.
