Cheesecake with Cranberries


150g flour
96g Kerrygold Unsalted Butter
50g sugar
1 pinch salt
125g dried cranberries

145g Kerrygold Unsalted Butter
125g cream
90g flour
700 low-fat quark
200g sugar
1 pinch salt
Zest of 1 lemon
Scraped seeds of 1 vanilla pod
5 medium eggs


Grease a round spring form. 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 spring form. 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 spring form 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.