Marble cheesecake with raspberries

Name: Marble cheesecake with raspberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g frozen raspberries; 150 g Flour; 250 g Sugar; 2 packages Vanillin sugar; 1 knife tip Baking Powder; 1 pinch Salt; 100 g Butter; 6 Eggs (size M); 500 g Ricotta cheese; 500 g Low-fat curd; 2 packages Pudding powder "cream flavour"; 3 TABLESPOONS Raspberry Jelly; 200 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g frozen raspberries
150 g Flour
250 g Sugar
2 packages Vanillin sugar
1 knife tip Baking Powder
1 pinch Salt
100 g Butter
6 Eggs (size M)
500 g Ricotta cheese
500 g Low-fat curd
2 packages Pudding powder "cream flavour"
3 TABLESPOONS Raspberry Jelly
200 g Whipped cream
7-10 Tbsp Grease

Directions

1
Defrost the raspberries. Mix flour, 75 g sugar, 1 sachet vanilla sugar, baking powder and salt in a bowl. Add butter in pieces and 1 egg, knead into crumbles with the dough hooks of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) and press it to a flat bottom by hand. Put it in a cold place. Puree raspberries, except for some for decoration, and pass through a sieve.
2
Beat 5 eggs with the whisk of the hand mixer until frothy. Add 175 g sugar and 1 packet of vanilla sugar. Stir the ricotta, quark and 1 sachet of custard powder until smooth. Stir in the egg cream. Mix the raspberry puree with 1 sachet of custard powder. Stir in about 1/4 of the cheese mixture. Spread both cheese masses alternately in blobs on the base, pull through with a fork. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes on the lower shelf. Cover if necessary after approx. 45 minutes. Place the cake on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Pass the jelly through a sieve.
3
Stir in about 1/4 of the cheese mixture. Spread both cheese masses alternately in blobs on the base, pull through with a fork. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes on the lower shelf. Cover if necessary after approx. 45 minutes. Place the cake on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Pass the jelly through a sieve. Whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Remove the cake from the mould. Spray tuffs onto the cake. Turn raspberries aside in the jelly and decorate the cake with them. Spread the rest of the jelly on the tuffs
4
Whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Remove the cake from the mould. Spray tuffs onto the cake. Turn raspberries aside in the jelly and decorate the cake with them. Spread the rest of the jelly on the tuffs
5
3 hours waiting time