Raspberry Cheesecake
Raspberry Cheesecake - Impossible to resist when you are in the mood for raspberries!
Healthy, because
Even smarter
Nutritional values
Raspberries are delicious and on top of that really healthy. The antioxidant flavonoids stimulate the immune system and protect our skin cells from free radicals, which are formed, for example, by sunlight.
Tastes great with other fruit too. Try the cake with blueberries, for example. They contain anthocyanins, which are plant dyes that protect our body cells from free radicals and also inhibit inflammatory processes in the blood vessels - your cardiovascular system benefits from this.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 146 mg | (4 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 71 mg |
Ingredients
- Ingredients
- 1 lemon
- 7 ozs Pastry flour (plus more for dusting)
- 2 tsps Baking powder
- 4 ozs cane sugar
- salt
- ½ cup
- 4 Tbsps Canola oil (plus more for pan if needed)
- 4 ozs Quark
- 11 ozs Raspberries (frozen)
- 1 Tbsp cornstarch
- 6 ozs Sour cream
- 3 eggs
- powdered sugar (for dusting)
Kitchen utensils
Preparation steps
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.
Add 5 tablespoons milk, the oil and quark and beat with a hand mixer until smooth.
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.
Mix frozen raspberries and cornstarch in a small bowl and arrange on top of the dough.
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.
