Raspberry Crumble Cheesecake by Sarah

Ingredients for 1 servings:

• 150 g flour
• 100 g almond(s), ground
• 1 tsp, leveled baking powder
• 250 g sugar
• 5 tbsp Amaretto (Italian almond liqueur)
• 150 g butter, semi-skimmed, soft
• 3 eggs
• 750 g low-fat curd cheese
• 1 pack of pudding powder, almond flavor (for 500 ml milk, for cooking)
• 1 tbsp semolina
• 400 g raspberries

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix all but 2 tablespoons of flour, almonds, baking powder, and 125g of sugar. Add 2 tablespoons of liqueur and small pieces of butter. Mix everything into crumbles. Sprinkle the remaining flour over the top and mix. Line the bottom of a 26cm springform pan with baking paper. Pour in half of the crumbles and press down lightly. Chill the pan and the remaining crumbles for about 30 minutes. Separate the eggs. Beat 125g of sugar and the egg yolks until frothy. Stir in the quark, custard powder, semolina, and the remaining liqueur. Beat the egg whites until stiff and fold in. Sort the raspberries. Fold 300g of raspberries into the quark mixture. Spread the mixture over the base. Sprinkle the remaining crumbles on top. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for about 1 hour. Remove from the pan and let cool in the pan. Loosen the sides of the pan and place the cake on a cake plate. Decorate with remaining raspberries.