- 4 ounces dried cranberries
- 3 tablespoons brown rum
- 7 ounces Cultured butter ((room temperature, plus more for pan)
- 8 ounces Raw cane sugar
- 2 tablespoons Vanilla sugar
- 6 Eggs
- 5 ounces Pastry flour
- 1 teaspoon Baking powder
- 1 ½ pounds Quark
- 4 ounces Cornstarch
Combine dried cranberries in a bowl with rum and let soak.
In a bowl, beat 75 grams (approximately 1/3 cup) butter, 100 grams (approximately 1/2 cup) sugar and the vanilla sugar with a hand mixer until fluffy.
Beat 2 eggs, one at a time, into the mixture. Whisk together flour and baking powder and fold into the mixture.
Lightly grease a springform pan (26 cm diameter) (10 inch diameter), if necessary. Spread batter evenly in pan. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for 20 minutes.
Meanwhile, separate the remaining eggs.
Mix remaining butter and sugar with the egg yolks.
Beat egg whites with a hand mixer until stiff.
Mix quark and cranberries into the butter mixture.
Sift cornstarch into egg whites, then fold into quark mixture until combined.
Top cake crust with quark filling, smooth top and bake for 50 minutes, then turn off oven and let stand for 10 minutes in the oven. Remove cheesecakes and let cool for 15 minutes in the pan. Remove from the pan and let cool completely before serving.