Cheesecake with raspberries and pistachios

Ingredients

Directions

1. 1

   Knead the flour, 75 grams of sugar, one egg, a packet of vanillin sugar and 125 grams of fat with the dough hooks of the hand mixer into a smooth dough, cover and leave to cool for 30 minutes.

2. 2

   Roll out the dough to a circle (28 cm Ø) and place it in a greased springform pan (24 cm Ø), pull up the rim and press down. Cut out a circle (28 cm Ø) from baking paper, place it on the dough base and sprinkle with peas.

3. 3

   Bake the dough in a preheated oven (electric oven: 175 °C/ gas: level 2) for 15 minutes in a blind oven. In the meantime, separate the remaining eggs. Cream remaining fat, remaining sugar and vanilla sugar with the whisk of the hand mixer.

4. 4

   Stir in the egg yolk bit by bit. Add quark, sour cream and pudding powder and stir in. Beat the egg whites until stiff and fold into the quark mixture. Take the base out of the oven, remove baking paper and peas.

5. 5

   Place the raspberries and 25 grams of pistachios on the base, spread the quark mixture on top, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Serve the cake sprinkled with remaining pistachios and dusted with icing sugar.

6. 6

   Makes 18 pieces.