Raspberry cheesecake with meringue

Ingredients for 1 servings:

• 200 g flour
• 50 g rock candy sugar (kandisfarin)
• 125 g butter
• 1 egg(s)
• 1 tbsp water
• 1 pinch of salt
• 1 packet of vanilla sugar
• Flour for the work surface
• Fat for the mold
• Pulses for blind baking
• 300 g raspberries (frozen)
• 50 g butter
• 7 eggs
• 3 tbsp sugar
• 500 g low-fat curd cheese
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pack of lemon peel (Finesse)
• 15 g cornstarch
• 1 tbsp flour
• 2 egg whites
• 125 g sugar
• 1 pinch of salt
• 1 tsp lemon juice
• 1 tsp powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Thaw the raspberries. Preheat the oven to 175°C (top/bottom heat). Separate 1 egg and chill the egg white for the meringue. Knead the flour, sugar, butter, vanilla sugar, egg yolk, and about 1 tablespoon of water into a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Roll out the shortcrust pastry on a lightly floured surface into a round disc (about 34 cm). Line a greased springform pan (26 cm) with the dough and press it down around the edges. Prick the bottom several times with a fork and line with baking paper. Add dried peas for blind baking. Preheat the oven to 175°C for 15-20 minutes. Melt 50 g butter and let cool. Separate 7 eggs. Set aside 1 egg white. This is for the meringue. Beat 6 egg whites until stiff, gradually adding 3 tablespoons of sugar. Mix the egg yolks, quark, sugar, vanilla sugar, lemon zest, flour, and cornstarch. Gradually stir in the melted butter. Carefully fold in the beaten egg whites. Remove the base from the oven. Lift out the peas, including the baking paper. Spread about 1/4 of the quark mixture on the base. Allow the raspberries to drain, if necessary, and scatter them on top. Spread the rest of the quark mixture evenly on top. Bake in a preheated oven at 150°C (top/bottom heat) for about 45 minutes. For the meringue, beat the 2 chilled egg whites until stiff peaks form, gradually adding the sugar. Stir in the lemon juice at the end. After about 30 minutes of baking, spread the meringue loosely over the cake, leaving a 2 cm border all around. Finish baking the cake. Let it cool and dust with powdered sugar. Of course, the meringue mixture can also be piped onto the cake using a piping bag with a perforated nozzle, which looks more decorative.