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 and keep the egg white for the meringue. 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 chill for about 30 minutes. Roll out the short pastry and line a greased springform pan (26 cm Ø) with it so that the edge of the pastry is 4-5 cm high. Prick the pastry base several times with a fork and cover with baking paper.

2. 2

   Pour in peas for blind baking and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. In the meantime melt remaining butter and let it cool down. Separate remaining eggs. Put 2 egg whites into a mixing bowl. Beat the remaining 6 egg whites until stiff and finally add 30 g sugar. Mix egg yolks, quark, 150 g sugar, vanillin sugar, lemon peel, remaining flour and cornstarch. 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!) and add the rest of the quark mixture. Smooth and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes.

3. 3

   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!) and add the rest of the quark mixture. Smooth and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Beat the remaining 2 egg whites until stiff, then add the remaining sugar and finally stir in the lemon juice. After 30 minutes, spread the meringue loosely on the cake, leaving an approx. 2 cm wide rim all around. Bake the cake and leave it 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. Makes 12-16 pieces

4. 4

   Beat the remaining 2 egg whites until stiff, then add the remaining sugar and finally stir in the lemon juice. After 30 minutes, spread the meringue loosely on the cake, leaving an approx. 2 cm wide rim all around. Bake the cake and leave it 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. Makes 12-16 pieces

5. 5

   Waiting time approx. 30 minutes