New York cheesecake with raspberry puree

Ingredients for 1 servings:

• 200 g biscuits, e.g. Hobbits
• 70 g butter, melted
• 1 lemon zest, untreated
• 3 tbsp lemon juice
• 450 g double cream cheese
• 500 g cream cheese
• 500 g mascarpone
• 1 packet of vanilla sugar
• 160 g sugar
• 50 g flour
• 400 g raspberries, fresh or frozen
• 2 cl cherry brandy
• 2 tbsp, heaped sugar
• 1 packet of vanilla sugar
• 1 pinch of fleur de sel

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 30 minutes

For the cheesecake, place the biscuits in a freezer bag and finely crumble with a rolling pin. Mix the biscuit crumbs, melted butter, lemon juice, and half of the grated lemon zest. Pour into a 26 cm springform pan lined with baking paper and press down evenly with a spoon (or your fingers). Then chill for 30 minutes to allow the butter to soften. Mix the cream cheese, quark, mascarpone, the remaining grated lemon zest, vanilla sugar, and sugar until creamy, then stir in the flour. Pour the mixture into the biscuit-lined pan and smooth the surface. Bake in a preheated oven at 170 °C (top/bottom heat) (convection not recommended) on the second rack from the bottom for about 45 minutes. Cool completely on a wire rack and refrigerate for several hours. For the raspberry purée, place the raspberries in a bowl with the sugar, vanilla sugar, a pinch of fleur de sel, and kirsch. It’s best to do this 3-4 hours before baking so the raspberries can release their juices. Then blend with a hand blender and press everything through a fine sieve. The puree can be used as a mirror for serving, poured over the cheesecake, or simply served on its own.