EatSmarter exclusive recipe

Raspberry Cheesecakewith Sour Cream Topping

Raspberry Cheesecake - Raspberry Cheesecake - Impossible to resist when you are in the mood for raspberries!
Raspberry Cheesecake - Impossible to resist when you are in the mood for raspberries!


Calories:224 kcal
Preparation:20 min
Ready in:95 min
1 serving contains (Percentage of daily recommendation)
Calories224 kcal(11%)
Protein6 g(12%)
Fat8 g(10%)
Carbohydrates28 g(11%)
Added Sugar11 g(12%)
Roughage3 g(10%)

Recipe development: EAT SMARTER


For pieces

7 ouncesPastry flour (plus more for dusting)
2 teaspoonsBaking powder
4 ouncesCane sugar
½ cupsMilk (low-fat) (plus 5 tablespoons for dough)
4 tablespoonsCanola oil (plus more for pan if needed)
4 ouncesQuark
11 ouncesRaspberries (frozen)
1 tablespoonCornstarch
6 ouncesSour cream
Powdered sugar (for dusting)
Related recipes

Kitchen Utensils

1 Springform pan, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Rolling pin, 1 Hand mixer, 1 Paper towel


Display mode:
1 Rinse lemon in hot water, wipe dry and finely grate zest. Mix together flour, baking powder, 50 grams (approximately 3 tablespoons) sugar, 1 pinch of salt and the lemon zest in a bowl.
2 Add 5 tablespoons milk, the oil and quark and beat with a hand mixer until smooth.
3 Turn out dough onto a floured surface, roll out to about 28 cm (approximately 11 inches) in diameter. Coat a springform pan (24 cm or approximately 10 inches in diameter) with oil if necessary, then dust with flour and tap out excess. Press dough into bottom and 2 cm (approximately 3/4 inch) up side of pan. 
4 Mix frozen raspberries and cornstarch in a small bowl and arrange on top of the dough.
5 Mix together sour cream, remaining sugar, eggs and milk in a bowl and pour over the berries. Bake on second rack from bottom of preheated oven at 180°C (fan not recommended, gas: mark 2-3) (approximately 350°F) for 30 minutes. Reduce oven temperature to 150°C (gas: mark 1-2) (approximately 300°F) and bake until filling is set in the middle, 25-30 minutes more. Let cool, dust with powdered sugar and serve.


This recipe hasn't received any comments yet.

Leave a Comment