New York Cheesecake

Ingredients for 1 servings:

• 1 lemon(s), untreated
• 160 g biscuit(s) (butter biscuits)
• 80 g margarine (semi-skimmed)
• 3 eggs
• 60 g sugar
• 1 packet of vanilla sugar
• 200 g cream cheese, up to 1% fat absolute
• 250 g low-fat curd cheese
• 150 g sour cream
• 300 g raspberries
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

WW 4 PP, cheesecake

Grate the lemon zest and squeeze the lemon juice. Place the butter biscuits in a freezer bag and crumble finely with a rolling pin or meat tenderizer. Melt the margarine, mix with the biscuit crumbs and 1/2 teaspoon of lemon zest. Press the mixture onto the bottom of a 26 cm springform pan lined with baking paper and refrigerate for about 30 minutes to set. Preheat the oven to 150°C (fan oven). Beat the eggs with the sugar and vanilla sugar until frothy. Mix in the cream cheese, quark, sour cream and lemon juice and spread the cheese mixture onto the biscuit base. Bake in the middle of the oven for about 40-45 minutes. Allow the cheesecake to cool in the pan and then chill in the refrigerator for about 1 hour. Wash and puree the raspberries. Strain the mixture through a sieve and dust with powdered sugar. Decorate the cheesecake with the raspberry puree before serving. Note: Even without raspberry puree, the cheesecake has 4 PP per serving.