Cheesecake with Raspberries

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Cheesecake with Raspberries
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Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation

Ingredients

for
12
For the base
250 grams Pastry flour
1 generous pinch Baking powder
125 grams butter
65 grams sugar
1 pinch salt
1 egg
For the topping
5 eggs
750 grams Quark
200 grams Crème fraiche
2 packages Vanilla sugar
1 can Coconut cream (sweetened (about 350 ml))
4 tablespoons cornstarch
100 grams sugar
250 grams Frozen raspberry
Fat (for the pan)
powdered sugar
How healthy are the main ingredients?
sugarsugarsalteggegg

Preparation steps

1.

For the base; combine flour with baking powder, butter flakes, sugar, salt and egg. Knead to a smooth dough. Refrigerate for 30 minutes. For the topping: separate eggs. Whisk quark with creme fraiche, vanilla sugar, egg yolks, coconut cream and cornstarch until smooth. Butter springform pan. Roll out dough on a floured surface slightly larger than the size of a pan until about 3 mm (approximately 0.1 inch) thick. Line pan with dough. Whip egg whites until stiff and gradually add sugar, beating constantly, until mixture is glossy. Fold egg whites and frozen raspberries into quark mixture and spread on cake base. Bake in preheated oven at 175°C (approximately 350°F) for about 60-70 minutes or until golden brown.

2.

Remove from oven, let cool and transfer to a cake plate. Dust with powdered sugar and serve.