Raspberry Cheesecake

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Raspberry Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
1
For the pastry
200 grams
120 grams
50 grams
chopped almonds
1 tablespoon
100 grams
brown Sugar
Butter (for the pan)
For the topping
300 grams
300 grams
350 grams
1 tablespoon
80 grams
3 packets
200 milliliters
1 tablespoon
2 tablespoons

Preparation steps

1.

For the pastry: crumble cookies finely. Melt butter and mix with cookies, almonds, cocoa and sugar. Line springform pan with parchment paper. Press pastry on the bottom of the pan. 

2.

For the topping: clean and rinse raspberries, pat dry. Whisk quark, cream cheese, lemon juice, powdered sugar and 2 packets of cream stabilizer until creamy. Add raspberries to the mixture. Spread cream on pastry and smooth. Refrigerate for about 3 hours. Beat cream with vanilla sugar and the rest of stabilizer until stiff. Place into a piping bag and pipe on the top of cake decoratively. Drizzle cake with raspberry jelly decoratively. Serve .