Cheesecake with raspberries

Ingredients for 1 servings:

• 75 g butter, soft
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 200 g flour
• 1 tsp baking powder
• 1 cup of cream, 200 g
• 2 egg yolks
• 1 egg(s)
• 150 g sugar
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 1 cup sunflower oil, or neutral vegetable oil, use cream cup as measure
• 1 pkt. pudding powder, vanilla
• 1 tsp baking powder
• 1 lemon(s), juice
• 200 g raspberries, fresh or frozen
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

super moist cheesecake, which is not so heavy thanks to the raspberries

Preheat the oven to 170°C fan/gas mark 3. Dough: Beat the softened butter with the egg, sugar, vanilla sugar, and salt until fluffy, then add the flour and baking powder and knead everything well. Place a sheet of baking paper between the base and the ring of a springform pan, line the pan with the dough, and pull up a rim. Bake the base in the preheated oven for 10-15 minutes. Meanwhile, prepare the cheesecake mixture. Whip the cream in a separate bowl and refrigerate. In the bowl used to prepare the base dough, beat two egg yolks and one egg with the sugar and vanilla sugar until fluffy. Then add the low-fat quark and mix everything until smooth. Add the oil, vanilla pudding powder, and baking powder, and a lemon juice, if desired. Mix everything well to remove any lumps, then fold in the whipped cream. Pour about one-third of the mixture onto the prebaked base. Spread fresh or frozen raspberries on top and pour the rest of the mixture over the top. Bake the raspberry cheesecake at 170°C (fan/convection oven) for 55 minutes. Let the cake stand in the preheated, but turned off, oven for another 10 minutes. Allow to cool, then dust with powdered sugar, if desired, and serve. Variation: For a classic twist, you can omit the raspberries entirely. However, in this case, the cake should only be baked for 45 minutes at 170°C-180°C. Instead of raspberries, you can also use other fruits, such as apples or blueberries (these also look great on top of the mixture).