Raspberry Quark Cheesecake
ready in 4 h. 45 min.
- For the base
- 1 ⅕ cups Whole wheat flour
- ground cinnamon
- 4 tablespoons sugar
- ½ cup cold butter (scant)
- 1 egg
Pile the flour on the work surface, stir in a pinch of salt and cinnamon and the sugar and make a well in the middle. Place the butter around the well and crack the egg in the middle. Add 2 tbsp cold water and chop all the ingredients up to form breadcrumbs. Quickly knead into a dough and shape into a ball. Wrap in cling-film and chill for around 30 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with baking paper.
Roll out the pastry between 2 sheets of baking paper and place in the baking tin.
Mix together the quark, sugar, egg yolks, cornflour, butter, lemon juice and zest. Beat the egg whites until stiff and fold into the quark mixture.
Spread half the mixture on the base and add the raspberries. Spread with the remaining cream and bake for around 60 min. If necessary cover with grease baking paper to keep from browning too quickly.
Remove from the oven and leave to cool. Remove from the tin and garnish with the remaining raspberries. Serve dusted with icing sugar.