Strawberry-ripple Cheesecake

The tartness of the strawberry fruit purée is the perfect foil for the smooth richness of this baked cheesecake. 

For the pastry:
1 ¾ cups all=purpose flour
2 tsp cocoa powder
Pinch of salt
2 tbsp sugar
100gr cold butter
1 egg
50ml lukewarm water 
Cheese Filing:
500gr quark cheese
125gr sugar
40gr cornstarch
4 eggs
2 tsp grated lemon peel
200ml whipping cream
125gr fresh or frozen berries
50ml castor sugar

To make the pastry, put the flour in a heap on a work surface, mix the cocoa, salt and sugar and make a well in the middle. Cut the cold butter into small pieces and scatter around the well. Break the egg into the middle, add the water and chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands, form into a ball, wrap in plastic wrap and chill in the refrigerator for about 30minutes.

Blend the berries with a stick blender. Stir in the castor sugar. Set aside.

Preheat the oven to 180.C. Roll out the pastry between 2 sheets of baking parchment. Grease the molds and line the base.

For the filling, mix the quark with the sugar, cornstarch, eggs and grated lemon peel, whisk the cream until stiff and fold in. Fill the mold with the mixture and smooth the top.

Spoon some of the blended berry on top of the cheesecake mixture. Use a bunt knife to swirl the two together.

Bake in the oven for about 40min (test to see if the cheesecake are cooked by inserting a wooden toothpick). When cooked, leave in the oven for a further 10min, with the oven switched off and the door open a crack. Remove form the oven and leave to cool.

Carefully remove the cheesecake ring, cut the cheesecake into pieces and serve.

Smooth like velvet! =) 
Bon appétit! 

XOXO *****

Inês Ribeiro