Raspberry Cheesecake with Raspberry Sauce

For the dough, pour the flour onto a work surface, mix with salt, cinnamon, and sugar and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Crack the egg in the center and add approximately 2 tablespoons of water. Mix all ingredients with a pastry knife until crumbly. Knead by hand quickly into a dough, form into a ball, wrap in plastic and refrigerate for 30 minutes.

Roll out the dough between 2 sheets of parchment paper and place in a springform pan lined with parchment paper, making a 3 cm (approximately 1 inch) high border.

For the filling, separate the eggs. Mix the quark with sugar, egg yolks, butter, lemon juice and lemon zest. Beat the egg whites until stiff and fold into the mixture. Spread half of the filling on the dough, spread fresh raspberries on top, then top with the remaining cheese mixture and smooth. Bake in a preheated oven (180°C) (approximately 350°F) for 50-60 minutes. Check for doneness with a toothpick.

In the meantime, make the raspberry sauce. Rinse the raspberries and bring to a boil with the apple juice and the powdered sugar. Pass through a sieve and mix with the raspberry liqueur. Set aside to cool.