John Myers
Ingredients for 1 servings:
- 550 g cream cheese
- 160 g sugar
- 3 eggs, whisked
- 2 tbsp flour
- lemon juice
- 200 g raspberries
- Fat, for the shape
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
Small cheesecake with raspberries and no base
Preheat the oven to 180°C (fan/convection oven) and grease a small springform pan thoroughly. Mix the cream cheese with the sugar and gradually add the eggs. Mix in the flour and a little lemon juice and carefully fold in the raspberries. Pour the batter into the pan and tap lightly to remove any air bubbles. Bake in the oven for about 35 minutes, until the cake is firm around the edges and still soft in the center. Allow to cool slightly, then carefully loosen the cake from the edge with a knife and remove it from the pan. You can use fresh or frozen raspberries for this cake. Frozen raspberries must be thawed first before adding them to the batter, otherwise the batter will be too runny.
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