Prince Pückler cheesecake

Ingredients for 1 servings:

• 100 g butter, soft
• 280 g sugar
• 7 eggs
• 100 g flour
• 2 tsp baking powder
• 2 tsp cocoa powder, unsweetened
• 400 g raspberries, fresh or frozen
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 750 g quark, 20% fat
• 1 packet of Bourbon vanilla sugar
• 1 packet of vanilla pudding powder
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). For the pastry, cream the butter with 80g of sugar until fluffy. Stir in 1 egg. Mix the flour with the baking powder and cocoa powder and fold in. Grease the sides of a springform pan (I used a 24cm pan, but 26cm diameter works too) and line the bottom with baking paper. Pour in the batter and pre-bake for 10 minutes. In the meantime, puree the raspberries with the powdered sugar and lemon juice. Defrost frozen berries beforehand and strain off the juice. Strain the mixture through a sieve and set aside one-third of the fruit purée. Mix together the quark, 200g sugar, vanilla sugar, pudding powder and 6 eggs. Take half of the mixture. Fold two-thirds of the raspberry purée into the remaining mixture. If the mixture isn’t red enough for you, you can also add a little red food coloring. Remove the cake base from the oven and carefully spread the raspberry and quark mixture over the chocolate base. I always use a ladle for this, starting at the outer edge and carefully working my way inward. Bake the cake for about 10 minutes. Then, very carefully spread the remaining light quark mixture over the top with the ladle. Return the cake to the oven and bake for about another 35 minutes. Let it cool in the oven. Carefully remove the cake from the tin, dust with powdered sugar if desired, and serve with the remaining raspberry puree. We also think the cake tastes wonderful lukewarm.