Urmelis Lemon-Raspberry-Cheesecake

Ingredients for 1 servings:

• 160 g flour
• 30 g almond pudding powder
• 3 tsp baking powder
• 190 butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 large eggs
• 40 ml lemon juice or limoncello
• 60 ml milk or cream
• 2 tbsp spread (raspberry fruit spread)
• 100 g raspberries
• 200 g cream
• 250 g quark (40%)
• 125 g low-fat curd cheese
• 65 g powdered sugar
• 50 ml lemon juice
• 1 tbsp Limoncello
• 1 packet of vanilla sugar
• 5 drops of lemon flavor
• 9 g gelatin, ground
• 1 tbsp cream
• 1 tbsp Limoncello
• 200 g raspberries
• 200 g cream
• 200 g Greek yogurt
• 150 g sour cream
• 75 g powdered sugar
• 2 tbsp lemon juice
• 1 tbsp vanilla extract
• 10 g gelatin, ground
• 1 tbsp cream
• 1 tbsp eggnog
• 250 g cream
• 15 g Gelatinefix
• Raspberries
• Fat and flour for the mold
• Oil for the cake ring

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours

2 layers consisting of lemon cheese cream and creamy fruity raspberry cream

Preheat oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, then grease and flour. Combine the flour, pudding powder, and baking powder. Cream the butter with sugar, vanilla sugar, and salt. Add the eggs one at a time and mix in. Quickly mix in the flour mixture, alternating with lemon juice and milk. Pour the batter into the pan and smooth the surface. Bake on the middle rack for about 30 minutes, then remove from the pan and let cool on a wire rack. Cut the base horizontally. Place the bottom layer on a cake plate. Briefly warm the spread in the microwave, then spread it over the base and let it set briefly in the refrigerator. Now place a tall cake ring around the base and lightly brush it with oil. For the lemon cheesecake, whip the cream until stiff peaks form and chill. Mix the quark cheeses with the powdered sugar, lemon juice, limoncello, vanilla sugar, and lemon flavoring. Prepare the gelatine according to the instructions, then heat it in the microwave with the cream and limoncello for 1 minute at 100 watts, mix it with 2 tablespoons of the quark mixture, then stir everything into the remaining mixture with a mixer. Fold in the cream evenly. Now pour the quark mixture onto the base, smooth it out, and top with the raspberries, pressing them in lightly and leaving a gap of at least 2 cm from the edge. Place the second base on top and gently press down. Chill for at least 30 minutes. For the raspberry cream, puree the raspberries and pass them through a sieve. The puree should make about 160 g. Whip the cream until stiff peaks form and chill. Mix the yogurt with the sour cream, powdered sugar, raspberry puree, lemon juice, and vanilla extract well. Prepare the gelatine according to the instructions, then heat it in the microwave with the cream and egg liqueur for 1 minute at 100 watts. Mix 2 tablespoons of the raspberry cream with the gelatine, then stir it into the remaining cream with a mixer. Fold in the cream evenly. Spread the cream over the base and smooth it out. Refrigerate for at least 3 hours, preferably overnight. Carefully remove the cake ring, whip the cream with gelatin fix until stiff, and decorate the cake with cream and raspberries. Tips: The limoncello can be replaced with lemon juice. Use a few drops of vanilla essence instead of the vanilla extract. If you don’t want any leftovers, you can also use low-fat quark for the raspberry cream.