Raspberry Cheesecake with Raspberry Sauce
- For the dough
- 250 grams Whole wheat flour
- 125 grams cold butter
- 4 tablespoons sugar
- 1 pinch salt
- 1 generous pinch cinnamon
- 1 egg
- For the filling
- 750 grams Quark
- 175 grams sugar
- 100 grams melted butter
- 50 grams cornstarch
- 4 eggs
- 1 generous pinch grated Lemon peel
- 3 tablespoons lemon juice
- 250 grams Raspberries
- 4 tablespoons roasted slivered almonds
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.
Remove the cake from the oven and let cool. Serve sprinkled with sliced almonds and topped with the raspberry sauce.