Lemon cheesecake with raspberry sauce

Ingredients for 1 servings:

• 200 g wheat flour
• ½ tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g butter or margarine
• 1 m.-sized egg(s)
• 500 g low-fat curd cheese
• 180 g sugar
• 1 pack of pudding powder, vanilla
• 1 m.-sized egg(s)
• 2 medium-sized egg yolks
• 500 ml milk
• 250 ml oil
• 2 packs of lemon peel, grated
• 2 m.-large egg whites
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 500 g raspberries, fresh or frozen
• 1 pack of sauce powder, vanilla, no cooking

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

refined, for 16 pieces

Preheat the oven to 160°C (140°C fan-assisted oven). Grease the bottom of a 26cm springform pan. Wash and sort the raspberries, or let them thaw. Dough: Sift the flour and baking powder into a bowl. Add the remaining ingredients for the dough and knead into a dough. Roll out about 2/3 of the dough onto the springform pan. Use the remaining dough to raise a rim about 5cm high. Filling: Mix the quark with the sugar and pudding powder until smooth. Add the remaining ingredients and mix thoroughly. The mixture will be very runny! Pour the filling into the pan, place it on the oven rack in the lower third of the oven, and bake for about 60 minutes. Shortly before the end of the baking time, beat the egg whites until stiff peaks form. Mix the sugar and vanilla sugar and gradually beat in. Place the egg white mixture into a piping bag fitted with an 8mm star nozzle and pipe a lattice pattern onto the hot cake. Return the cake to the oven and finish baking. The meringue should be lightly browned. Allow the cake to cool in the tin on a wire rack. Loosen and remove the springform pan and place the cake on a cake plate. For the raspberry sauce, puree the raspberries and pass them through a sieve. Mix well with the sauce powder. Spoon the sauce between the meringue until all the exposed surfaces are covered. If there is any sauce left over, serve it with the cake. For very special occasions, pipe the egg white mixture so that a heart is left in the center, which will later be filled with the raspberry sauce.