Cheesecake with raspberries

Name: Cheesecake with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g soft butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 1 kg Low-fat curd; 4 TABLESPOONS Milk; 1 package Pudding powder "Vanilla Flavor"; 70 g Raspberry Jelly; 250 g Raspberries; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g soft butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
1 kg Low-fat curd
4 TABLESPOONS Milk
1 package Pudding powder "Vanilla Flavor"
70 g Raspberry Jelly
250 g Raspberries
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs. Gradually stir the egg yolks into the fat mass. Stir in quark, milk and pudding powder. Beat the egg whites until stiff, carefully fold into the quark mixture. Put the mixture into the springform pan and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Cover the last 10 minutes if necessary. Carefully remove the cake from the edge of the tin with a knife. Leave to cool in the mould. Warm up the raspberry jelly and stir until smooth. Select the raspberries and spread them on the cold cake. Let the raspberry jelly cool down a little and sprinkle the raspberries with it
3
2 hours waiting time