Cheesecake with raspberries

Ingredients for 1 servings:

• 30 g sugar
• 60 g butter
• 90 g flour
• 1 cake base (sponge cake), 2 layers
• 1 jar jam (strawberry or raspberry)
• n. B. Rum
• 11 sheets of gelatin
• 100 g egg yolk
• 150 g sugar
• 500 g quark
• 1,200 g cream
• 3 small lemons
• 500 g raspberries, frozen
• 3 bags of cake glaze, red
• 250 g nuts, chopped, or brittle

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 8 minutes; Total time approx. 1 day 2 hours 8 minutes

for 12 pieces

You will need a 28cm cake ring and a cake base. Shortcrust pastry base: Place the ingredients in a bowl and knead into a dough with your hands. Chill briefly, then roll out to the size of the cake ring. Bake on a baking sheet lined with paper at 200°C for about 7-8 minutes. Be careful, it will darken quickly! After baking, let it cool and spread a thin layer of jam, then place the cake base underneath and the ring on top. Place 1 thin Viennese sponge cake base on the shortcrust pastry base. Cheese and cream: Soak the gelatin leaves in a bowl of cold water for 10 minutes. Whip the cream until stiff. Squeeze the lemons. Mix the egg yolks with the sugar and a small splash of water and warm them in a saucepan on the stovetop, stirring constantly; you don’t want the egg yolks to become scrambled eggs. When the sugar has dissolved and the mixture is warm enough to put your finger in, remove from the heat. Drain a little of the soaked gelatine and add it, stirring until it has dissolved. Add the quark and mix. Add the lemon juice and mix. Pour everything into a large bowl and add 1/4 of the cream and fold in by hand until everything is well combined, then gradually fold in the remaining cream. Then chill for about 40 minutes. If you have rum at home, you can now slightly soak the prepared Viennese cake base with it. Pour the cheese cream on the Viennese cake base and fill up to the edge of the ring. Place the second Viennese cake base on top and press down gently. Place the cake in the freezer overnight. Garnish: Remove the cake from the freezer and warm the ring slightly with your hands so that it loosens. Don’t remove the ring completely yet, just push it up by 1/3 and place it slightly under the edge so that it doesn’t slip. Heat some jam in a mug in the microwave and spread it on the top of the Viennese layer to prevent it from getting soggy. Arrange the raspberries on top of the cake, cook the glaze according to the instructions, and spread it thickly over the raspberries. Let it cool, then run a knife around the edge of the ring and remove the ring. Hold the cake stand with the cake in your hand and press the chopped nuts or brittle all around the sides of the cake. The cake now needs to thaw for about 5 hours.