Anne's raspberry cheesecake

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 125 g butter, cold, in pieces
• 150 g sugar
• 700 g low-fat curd cheese
• 3 m.-sized eggs
• 1 packet of vanilla pudding powder
• 2 tbsp raspberry jam
• 1 tbsp raspberry liqueur
• 300 g raspberries, frozen
• 100 g white chocolate
• 125 g low-fat curd cheese
• 200 ml whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

for approx. 12 pieces

Knead the dough ingredients with 2 tablespoons of water and roll out. Line a 24 cm springform pan with the dough and chill for 30 minutes. For the filling, beat the eggs and sugar until light and creamy. Stir in the quark and pudding powder. Mix the jam and raspberry brandy until smooth and spread on the pastry base. Pour the quark and egg mixture on top and swirl to spread evenly. Scatter the frozen raspberries on top. Bake the cake in a preheated oven at 180°C (160°C fan-assisted oven) for about 1 hour. Allow to cool. Melt the chocolate in a warm water bath. Allow to cool slightly, then stir in the quark. Whip the cream until stiff and fold in. Spread on the cake.