Marbled cheesecake with raspberries

Ingredients for 1 servings:

• 350 g butter
• 50 g powdered sugar
• 280 g flour
• ½ packet of vanilla sugar
• 2 pinches of salt
• 1 pack lemon(s) – grated peel
• 1 pack orange(s) – peel, grated
• 250 g raspberries, fresh or frozen
• 270 g sugar
• ½ pack of pudding powder (vanilla)
• 3 sheets of gelatin
• 1 tsp flavoring (vanilla), liquid
• 8 eggs (size M)
• 800 g quark (low-fat quark)
• 100 ml milk

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 20 minutes

a feast for all cheesecake lovers

For the dough, lightly knead the icing sugar, 100g butter, vanilla sugar, a pinch of salt, and a pinch of lemon zest. Add 150g flour, knead everything into a smooth dough, and let it rest in the refrigerator for about 30 minutes. Preheat the oven to 160°C. Roll out the dough and line the bottom of a 26 or 28cm springform pan. Bake blind in the oven at 160°C for about 10 minutes. Then let it cool. For the raspberry puree, soak the gelatin leaves in cold water. Mix the raspberries, 50g sugar, and 0.5 tsp vanilla essence in a saucepan and bring to a boil briefly. Then pass through a fine sieve. Measure the remaining fruit mixture in liter measures and make up to 250ml with water. Mix the custard powder with a little liquid until smooth, stir into the fruit mixture, and bring to a boil again. Squeeze out some of the soaked gelatine leaves, stir them into the still warm fruit mixture, and then let it cool. For the quark mixture, melt 250g butter and let it cool. Beat the eggs with 220g sugar, 0.5 tsp vanilla extract, the remaining lemon zest, orange zest, and 1 pinch of salt until creamy and white. Sift in 130g flour and stir in. Add the melted butter and milk and mix carefully. Place the raspberry puree in a piping bag fitted with a medium-sized nozzle. Spread half of the quark mixture onto the shortcrust pastry base and smooth it down. Pipe the raspberry puree onto the quark mixture in a spiral pattern and spread it out with the back of a knife to create a marbled pattern. Carefully pour the remaining dough on top. Use the raspberry puree to draw another spiral onto the quark mixture and then spread it out again to create a decorative pattern. Bake at 200 degrees Celsius for 10 minutes, then reduce the heat to 170 degrees Celsius and bake for another 40-50 minutes. Let the cake cool completely in the oven.