Baked cheesecake with raspberries and meringue foam

Ingredients

Directions

1. 1

   Remove frozen raspberries from the package and allow to defrost at room temperature. Separate 1 egg, set aside the egg white. Knead 200 g flour, 50 g sugar, 125 g butter, egg yolk and about 1 tablespoon cold water to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. Roll out short pastry round (34-36 cm Ø). Grease a springform pan (26 cm Ø), line it with the shortcrust pastry, press the edge 4-5 cm high. Prick the pastry base several times with a fork and cover with baking paper. Fill in peas for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Meanwhile melt 50 g butter and let it cool down. Separate 7 eggs. Add 1 egg white to the set aside egg white. Beat 6 egg whites until stiff, add 30 g sugar at the end. Mix egg yolks, quark, 150 g sugar, vanillin sugar, lemon zest, 15 g flour and starch. Gradually stir in liquid butter. Then carefully fold in the beaten egg white. Take the short pastry out of the oven and remove the peas with the baking paper. Spread about 1/4 of the quark mixture on the base, sprinkle with the raspberries (without juice !), add the rest of the quark mixture and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 45 minutes. Whip the egg whites set aside until stiff, adding 120 g sugar. Stir in lemon juice at the end. After 30 minutes, spread the meringue loosely on the cake, leaving an approx. 2 cm wide rim all around. Bake the cake and let it stand in the switched off oven for another 5 minutes. Let the cake cool completely in the tin. Then remove from the mould and serve dusted with icing sugar

2. 2

   On 16 pieces:

3. 3

   Waiting time approx. 30 minutes