Cheesecake with blackberries
Blackberry pie is wonderfully soft and tender thanks to the cottage cheese added to the dough. If you dust the blackberries with flour before placing them on the dough, they will stay on top and not sink to the bottom. It is best served with a dollop of freshly whipped cream.
Ingredients · Servings 1 where
- 250 g soft cottage cheese
- 170 g semi-coarse flour
- 125 g softened butter
- 125 g caster sugar
- 2 eggs
- 3 tablespoons lukewarm milk
- 1 vanilla sugar
- lemon zest from 1/2 lemon
- 1/2 baking powder
- 150 g blackberries (can also be frozen)
- butter for greasing the mold
- breadcrumbs for dusting the mold
Method · 55 min
- Preheat the oven to 180°C, grease the pan with butter and sprinkle with breadcrumbs.
- Cream the butter with the sugar and gradually add the egg yolks one by one.
- Add cottage cheese, vanilla sugar, lemon zest, milk to the mixture and mix.
- In another bowl, mix the sifted flour with baking powder, add it to the previous mixture and mix well.
- Beat the egg whites until stiff and carefully fold them into the batter.
- Transfer the dough to a prepared 23 cm diameter pan and top with blackberries, which we have dusted with a little flour so that they do not sink into the dough.
- Bake in a preheated oven at 180°C for about 30 minutes.
- Dust the cooled cake with powdered sugar.
