Baking
Cheesecake with Cranberries
Ingredients
Crust
- 96g Kerrygold Pure Irish Unsalted Butter
- 150g flour
- 50g sugar
- 1 pinch salt
- 125g dried cranberries
Filling
- 145g Kerrygold Pure Irish Unsalted Butter
- 125g cream
- 90g flour
- 700g low-fat quark
- 200g sugar
- 1 pinch salt
- Zest of 1 lemon
- Scraped seeds of 1 vanilla pod
- 5 medium eggs
Directions
Grease a round springform. Sift the flour into a bowl and make a hollow in the centre. Add the Kerrygold Butter, sugar and salt and quickly knead into a smooth dough. Shape the mixture into a flat ball and chill for 20 minutes. Roll out the chilled dough into a round shape and line the springform. Spread the cranberries over the base.
Melt the Kerrygold Butter (warm it until it is liquid, but not hot). Whip the cream. Sift the flour and stir it with the Quark, sugar, salt, lemon zest, vanilla pod seeds, and eggs until smooth. Stir in the butter, then fold in the cream. Transfer the mixture to the springform and smooth the top. Initially bake for 20 minutes at 190°C and remove from the oven. Leave the cheesecake to cool down, then bake for a further 35-45 minutes. Leave the cheesecake to cool completely. Sprinkle with powdered sugar before serving.
