Cheesecake with raspberry icing

Ingredients for 1 servings:

• 100 g biscuit(s) (butter biscuits), finely ground
• 1 tbsp sugar
• 90 g butter, melted
• 1.125 g cream cheese, room temperature
• 320 g sugar
• 6 large eggs
• 90 g sour cream
• 1 tbsp lemon zest (from 2 large lemons)
• 1 ½ tsp vanilla extract
• 160 g jam (raspberry, seedless)
• 350 g raspberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Preheat the oven to 180°C and line a 26 cm springform pan with baking paper. Finely grind the butter biscuits and melt the butter in the microwave. Mix both with the sugar and pour into the prepared springform pan. Bake in the oven for about 8 minutes and then set aside. Increase the oven to 230°C and begin with the quark filling. To do this, mix the room-temperature cream cheese with the sugar and bake for about 5 minutes. Then beat in the eggs one at a time, scraping down the sides of the bowl frequently. Now stir in the sour cream, lemon zest, and vanilla extract. Pour the mixture onto the pre-baked cake base and bake for 15 minutes. Then reduce the temperature to 110°C and bake for another 75 minutes. Turn off the oven and open the door; the cake will not be completely firm in the center. Let it stand in the oven for about half an hour. Then take it out and let it cool in the tin for about 2-3 hours. Cover it and refrigerate overnight. The next day, remove the cake from the tin, loosening it from the edge with a knife, and transfer it to a cake plate using a cake server. For the icing, warm/melt the jam; seedless jam is best for this. Add the fresh raspberries to the jam and stir gently. Once the mixture has cooled slightly, place it in the middle of the cheesecake. Now refrigerate it until ready to eat, or serve it straight away. The jam and raspberries should run over each slice and the cake when you cut it – that’s how it should be.