Raspberry cheesecake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 150 g Flour
  • 100 g Butter
  • 50 g Icing sugar
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 500 g Cream curd
  • 125 g + 4 level tablespoons of sugar
  • 1 package Bourbon vanilla sugar
  • 40 g Common wheat semolina
  • 650 g Raspberries
  • 2 packages unsugared red cake glaze
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead the flour, butter, icing sugar, 1 egg and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes

  2. 2

    Roll out the dough between two layers of baking parchment round (approx. 32 cm Ø). Peel off one layer of baking paper. Put the dough into a greased springform pan (26 cm Ø) using the 2nd baking paper, remove the baking paper. Press the dough lightly while pressing the rim up about 4 cm.

  3. 3

    Separate 3 eggs. Mix quark, egg yolks, 125 g sugar and vanilla sugar. Stir in semolina. Beat egg whites with 1 pinch of salt until stiff, fold in. Fill the cheese mixture into the springform pan and spread smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes on the bottom rack, remove from oven and let cool on a cake rack for approx. 3 hours

  4. 4

    Remove the cake from the mould. Select the raspberries and spread them on the cake. Mix the cake glaze powder and 4 level tablespoons of sugar in a saucepan. Stir 500 ml of water, add slowly. Bring the cake glaze to the boil while stirring constantly

  5. 5

    Spread about half of the glaze slowly on the cake, starting from the middle and working outwards, and let it set for about 5 minutes. Spread the rest of the glaze on the cake, except for about 5 tbsp. Drizzle the rest of the glaze onto the outer raspberries with a teaspoon. Chill the cake for approx. 1 hour

  6. 6

    waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
310 kcal
CARBS
35 g
FATS
14 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesSummerCake