Raspberry cheesecake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 125 g sugar
• 1 egg(s)
• ½ pack of baking powder
• Grease for the mold edge
• 130 g sugar
• 500 ml milk
• 2 packets of vanilla pudding powder
• 1 tbsp lemon juice
• 600 g sour cream
• 500 g raspberries, fresh or frozen
• 200 ml water
• 1 pack of cake glaze, light
• 30 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 20 minutes

Line the bottom of a 26 cm springform pan with baking paper and grease the sides with butter. Place the flour, butter, sugar, egg, and baking powder in a bowl and mix using a hand mixer. Spread 2/3 of the dough on the bottom of the springform pan. Shape the rest into a thin log and press it onto the sides of the pan to a height of about 4 cm. For the topping, pulverize the sugar in a food processor. Boil the milk and vanilla pudding powder in a saucepan for about 5 minutes, then let it cool for about 25 minutes. Add the lemon juice and pulverized sugar to the cooled pudding and mix briefly. Then add the sour cream to the pudding mixture and mix again. Pour this mixture into the prepared springform pan and smooth it down. Spread the raspberries on top of the cream and cover the cake with baking paper. Bake in a preheated oven at 200 °C (top/bottom heat) for 45 minutes. Five minutes before the end of the baking time, combine the water, cake glaze, and sugar in a saucepan and boil for three minutes. Remove the cake from the oven and immediately spread the glaze over the hot cake. Let the cake cool for about three hours, then refrigerate for another three hours. Finally, cut into 12 slices.