Hot Love – Cheesecake

Ingredients for 1 servings:

• 125 g butter
• 50 g sugar
• 200 g flour
• 2 tbsp water
• 2 tbsp raspberry jam
• 3 eggs
• 150 g sugar
• 400 g quark
• 300 g pudding (cream vanilla pudding)
• 1 packet of vanilla pudding powder
• 300 g raspberries, frozen or fresh
• 100 g chocolate, white
• 100 g quark
• 200 g cream
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

creamy cheesecake with raspberries and cream topping

Grease a 26 cm springform pan and chill. Prepare the shortcrust pastry and line the pan with it, creating a rim approximately 3.5 cm high. Chill for at least 30 minutes. Meanwhile, thaw the raspberries in a sieve. Preheat the oven to 180°C (top/bottom heat). Beat the eggs with the sugar until thick and creamy, then stir in the quark, cream pudding, and custard powder. Spread the jam on the bottom of the prepared pastry, pour the quark mixture on top, smooth it down, and scatter the raspberries on top. Bake in the preheated oven in the lower third of the oven for about 1 hour. Cool completely in the pan on a wire rack. For the topping, melt the chocolate and mix it with the quark. Whip the cream until stiff peaks and fold in. Remove the cake from the pan and spread with the cream. Store in the refrigerator! 300 kcal per serving