Prince Pückler style cheesecake

Ingredients for 1 servings:

• 100 g butter, soft
• 80 g sugar
• 1 m.-sized egg(s)
• 100 g flour
• 2 tsp baking powder
• 2 tbsp baking cocoa
• 400 g raspberries
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 750 g quark, 20% fat
• 200 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 packet of vanilla pudding powder
• 6 m.-sized eggs

Instructions

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

with raspberries and cocoa

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) or fan/convection oven 160 degrees Celsius (120 degrees Fahrenheit). For the pastry, cream the butter and sugar until light and fluffy. Stir in the egg. Combine the flour, baking powder, and cocoa powder and fold in. Grease the sides of a 26 cm springform pan. Line the bottom with baking paper. Pour the batter into the pan, smooth it out, and bake in the oven for about 10 minutes. Purée the thawed raspberries with powdered sugar and lemon juice. If you don’t like seeds in the purée, strain the mixture through a sieve. Otherwise, set aside one-third of the fruit purée. Mix together the quark, sugar, vanilla sugar, pudding powder, and eggs. Remove half of the mixture. Fold two-thirds of the raspberry purée into the remaining mixture. Remove the cake base from the oven and pour the raspberry and quark mixture on top, smooth it out, and bake for 10 minutes. Carefully spread the remaining cheese mixture on top with a ladle. Finish baking the cake in the oven for about 35 minutes. Let cool in the turned-off oven. Carefully remove the cake from the pan and garnish with raspberries and berry puree, if desired. Dust with powdered sugar. Serve with the remaining raspberry puree. Approximately 345 kcal per serving.