John Myers
Ingredients for 1 servings:
- 250 g raspberries, frozen
- 300 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 350 g sugar
- 3 tbsp water
- 6 m.-sized eggs
- 125 g butter, cold
- 125 g butter, room temperature
- 750 g low-fat curd cheese
- 4 tbsp cornstarch
- Fat and flour for the baking pan
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes
Cheesecake with a fruity note, a visual highlight
Thaw the raspberries, puree them, and pass them through a sieve. Knead the flour, baking powder, salt, 100g sugar, 1 egg, the cold butter, and 3 tablespoons of water into a shortcrust pastry. Roll out the dough and line a greased and floured springform pan (26cm diameter). Cream the room-temperature butter and 250g sugar until creamy, then beat in the eggs one at a time, then stir in the quark and 2 tablespoons of cornstarch. Place 1/3 of the quark mixture in a separate bowl and mix with 2 tablespoons of cornstarch and the raspberry puree until smooth. Place 4 tablespoons of the white cream in the center of the pastry base, followed by 3 tablespoons of the raspberry cream. Repeat this process until all the quark mixture is used up. Bake the cake in a preheated oven (175°C electric oven/150°C fan-assisted oven) on the second rack from the bottom for 50-60 minutes. Tip: After 25 minutes, carefully cut the edge of the cheesecake (between the dough and the quark mixture) with a knife so that the quark cream does not tear when cooling.
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