John Myers
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Cheesecake with Raspberries and Sprinkle Top
The perfect cheesecake with raspberries and sprinkle top recipe with a picture and simple step-by-step instructions.
Dough:
- 145 g Wheat flour type 550
- 75 g Butter at room temperature
- 45 g Sugar
- 1 Egg size L.
- 1 pinch Salt
Raspberry Layer:
- 260 g Raspberries frozen
- 40 g Sugar
- 1 Pck. Vanilla sugar
- 10 g Cornstarch
- 1 Tbsp easy. Additional cornstarch
Streusel:
- 85 g Wheat flour type 550
- 50 g Butter at room temperature
- 50 g Sugar
- 0,5 tsp Cinnamon
Quark mass:
- 250 g Quark 40%
- 600 g Lowfat quark
- 95 g Sugar
- 1 Pck. Vanilla sugar
- 0,5 Organic lemon, zest
- 1 Pck. Custard powder
- 2 Eggs size L.
Dough:
- Knead all the ingredients quickly to form a smooth dough, shape it into a ball and roll it out to a size of 20 between 2 layers of baking paper about 25 cm. Line the bottom of the mold with parchment paper and grease the edge. Peel off the top paper, place the sheet of dough with the bottom paper facing up over the mold, peel it off as well, let the rolled out dough slide into the mold and press it against the bottom and edge. Prick the dough at the bottom with a fork several times and place the mold in the refrigerator until all other steps have been completed.
Raspberry Layer:
- Put the frozen raspberries in a saucepan with 3 tablespoons of water, sugar and vanilla sugar and simmer until they have disintegrated. (When the raspberries have thawed, do not add any water.) Then stir in the 10 g cornstarch mixed in a little water and let it set for 1 minute while simmering gently. Then pour the mixture into a bowl to cool and keep it ready.
Streusel:
- Knead all ingredients vigorously and then loosen the mixture into crumbles.
Quark mass:
- Mix the quark, sugar, vanilla sugar and lemon zest. Whisk the eggs and, alternating with the pudding powder, gently stir into the quark mixture with the hand mixer on the lowest setting.
Completion:
- Preheat the oven to 180 ° O / bottom heat. Now stir in the slightly heaped tablespoon of starch into the raspberry mixture and distribute half of it on the cake base. Then place about half of the quark mixture on top of it, spoon-by-spoon, smooth it, then add the remaining raspberries and finally the remaining quark. Spread the crumble thickly over the top and slide the dish into the oven on the 2nd rail from below. The baking time is 50 minutes. Then do the wooden stick test. It must pull out smoothly. Turn off the oven and leave the cake in it for another 10 minutes.
- After it has been removed, it has to cool down completely before the ring can be loosened.
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