Cloudy cheesecake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs. Beat the egg whites until stiff, adding 100 g sugar, vanilla sugar and 1 pinch of salt.

2. 2

   Whisk the egg yolks, add to the beaten egg white and stir in for approx. 1 minute at the highest setting. Mix flour and baking powder, sieve onto the egg mixture and fold in. Smooth into the mould. Bake in a hot oven for about 15 minutes.

3. 3

   Let it cool down.

4. 4

   Remove the sponge cake from the mould and cut in half horizontally. Place a cake ring around the lower cake base. Soak the gelatine. Puree the raspberries, pass through a fine sieve and chill 2-3 tbsp. raspberry puree.

5. 5

   Mix the rest of the purée, quark, lemon juice and 175 g sugar. Dissolve gelatine and stir into the cream. Beat 250 g cream until stiff and fold in. Smooth the cream on the lower base. Place the upper cake layer on top.

6. 6

   Chill for at least 6 hours, preferably overnight.

7. 7

   Whip 400 g cream until stiff, halve the amount. Stir the rest of the raspberry puree into one half. If the colour should be stronger, stir in some food colouring. Remove the cake from the ring. Pour white cream into a piping bag without a spout.

8. 8

   Spray large dots onto the cake, leaving spaces in between. Pour raspberry cream into the piping bag. Pour into the spaces. Spread the cream cloudy with a spoon.

Nutrition Facts

KCAL
300 kcal

CARBS
28 g

FATS
14 g

PROTEINS
13 g