Cheesecake with marzipanguss and raspberry sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Melt 75 g butter, let it cool down a little. Separate 6 eggs. Mix 6 egg yolks with whole quark, 250 g sugar and pudding powder.

2. 2

   Stir in melted butter. Beat 6 egg whites and 1 pinch of salt with the whisks of the mixer until stiff. Add 2-3 portions to the cheese mixture. Fill the mixture into the prepared form and smooth it down.

3. 3

   Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour on the lower shelf.

4. 4

   Roughly grate the marzipan. Mix with 1 egg using the whisk of the mixer until smooth. Stir in sour cream. After about 30 minutes baking time, carefully spread the marzipan cream on the cake. Bake until done.

5. 5

   Sprinkle frozen raspberries with 3 tablespoons of sugar and defrost at room temperature.

6. 6

   Let the cheesecake cool in the oven for about 15 minutes with the oven door slightly open. Use a knife to carefully remove the rim from the mould and let it cool down. Puree half the raspberries and pass through a sieve.

7. 7

   Mix the raspberry puree with the remaining raspberries. Dust the cake with icing sugar and serve with raspberry sauce.

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
16 g

PROTEINS
13 g