Striped Berry Cheesecake
Place a 22 cm (approximately 8 1/2 inches) on a cake plate.
Place the shortbread in a freezer bag and crush with a rolling pin into small crumbs. Rinse the orange in hot water and grate the peel. Melt the butter. Mix the melted butter with the orange zest and the shortbread crumbs. Press into a crust on the bottom of the cake pan.
Rinse the raspberries and puree half. Set the other half aside.
Soak the gelatin until soft in cold water, about 10 minutes. Beat the cream cheese wit the quark and sugar until smooth. Whip the cream with the vanilla sugar until stiff. Fold 2/3 of the cream into the cheese-mixture. Squeeze the excess water from the gelatin and melt in a saucepan. Fold the gelatin into the cheese-mixture. Spread 2/3 of the cheese-mixture on the crust and smooth. Mix the remaining cheese-mixture with the pureed raspberries and spread on top of the cheese-mixture in the cake ring. Smooth.
Chill the cake for at least 4 hours.
Before serving, remove the cake ring and decorate the cake with the remaining whipped cream. Garnish with the remaining raspberries. Cut as desired.