Cheesecake with raspberry cream

Ingredients for 1 servings:

• 200 g butter biscuits
• 50 g butter
• 1 kg quark
• 125 g sugar
• 125 g butter
• 4 egg yolks
• 200 ml milk
• 4 egg whites
• 6 sheets of gelatin
• 450 g raspberries
• 5 tbsp sugar
• 500 g cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 10 minutes

For a 26 cm springform pan, makes 12 pieces, New Year’s Eve cake

For the base, grease a springform pan and line it with baking paper. Preheat the oven to 170 degrees (top and bottom heat). Crumble the butter biscuits and mix well with the softened butter. Press the mixture into the pan. For the filling, mix the egg yolks and sugar with a hand mixer, then add the melted butter. Mix the custard powder and milk separately and stir into the mixture. Next, add the quark and mix everything well with a hand mixer, beating until fluffy. Finally, fold in the beaten egg whites. Pour the mixture into the springform pan and bake for about 90 minutes at 170 degrees (top and bottom heat). Then let the cake cool thoroughly. For the raspberry cream, soak the gelatin. Mix the raspberries with the sugar and puree. Heat a little of the puree and dissolve the gelatin in it. Stir in the remaining puree and let cool slightly. Whip the cream with powdered sugar and vanilla extract until stiff peaks form, then fold in portions. If you don’t want the cake to taste too sweet, you can add 4 tablespoons of lime juice to the mixture. Surround the cheesecake with a deep cake ring and spread the raspberry cream on top. Cover the cake and refrigerate for about 8 hours, preferably overnight. Remove the cake from the ring and decorate as desired. Makes 12 slices.