Marbled raspberry cheesecake

Ingredients for 1 servings:

• 75 g butter
• 150 g biscuit(s) (butter biscuits)
• 1 bag(s) flavoring (orange peel)
• 250 g mascarpone
• 500 g low-fat curd cheese
• 150 g sugar
• 2 bags of vanilla sugar
• 5 eggs
• 30 g cornstarch
• 3 tbsp fruit spread raspberry flavor
• 2 tbsp orange juice
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Melt the butter and allow to cool slightly. Finely grind the butter biscuits, place in a bowl and mix with the butter. Lightly grease a springform pan (26 cm diameter). Pour the crumb mixture into the pan and press it firmly into the base. Chill for about 30 minutes. Mix the sachet of orange peel with the mascarpone, quark, sugar and vanilla sugar until creamy. Stir in the eggs and 2 tbsp of orange juice. Sift the cornstarch over the cake and fold in. Spread the quark mixture into the pan. Mix the fruit spread and 1 tbsp of warm water until smooth, spread in dollops over the cheese mixture and use a skewer to fold it into the mixture in streaks. Bake in a hot oven (electric stove: 175°C/fan: 150°C/gas mark 2) for 60-70 minutes. Remove the cake from the oven and allow to cool on a wire rack. Sprinkle the edges of the cake with a little icing sugar.