Raspberry cheesecake from the tray

Ingredients

Directions

1. 1

   Mix flour, cocoa and 150 g icing sugar. Add butter in pieces and 1 egg. Knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease the fat pan of the oven and dust with flour. Pour in the dough and press it with your hands to a flat bottom, pulling up the edges.

2. 2

   Place in a cool place. Stir curd cheese, mascarpone and 250 g sugar until smooth. Stir in 8 eggs one at a time, then stir in the pudding powder at the end. Put the mixture into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. Leave to cool for approx. 15 minutes with the oven door open. Take out and let cool down. Put 150 g raspberries, 2 tablespoons of sugar and 100 ml water in a saucepan, bring to the boil. Stir starch with a little water until smooth, stir into the boiling liquid. Simmer for about 1 minute while stirring.

3. 3

   Take out and let cool down. Put 150 g raspberries, 2 tablespoons of sugar and 100 ml water in a saucepan, bring to the boil. Stir starch with a little water until smooth, stir into the boiling liquid. Simmer for about 1 minute while stirring. Remove from the heat and add 150 g raspberries, let cool down. Cut the cheesecake into pieces, dust with 2 tablespoons of icing sugar. Serve with the raspberry jelly

4. 4

   3 hours waiting time