Raspberry crumble cheesecake with half-fat butter

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 150 g Flour
  • 100 g crushed almonds
  • 1 coated Tsp Baking Powder
  • 250 g Sugar
  • 5 TABLESPOONS Amaretto (Italian almond liqueur)
  • 150 g soft half-fat butter
  • 3 Eggs (size M)
  • 750 g Low-fat curd
  • 1 pack of Almond-flavoured pudding powder
  • 1 TABLESPOON Semolina
  • 400 g Raspberries
  • baking paper

Directions

  1. 1

    Mix flour, except for 2 tablespoons, almonds, baking powder and 125 g sugar in a mixing bowl. Add 2 tablespoons of liqueur and butter in flakes. Use the dough hooks of the hand mixer to make crumbles. Sprinkle the rest of the flour on top and shake everything. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in half of the crumbles, press down slightly.

  2. 2

    Place the baking tin and the remaining crumbles in a cool place for about 30 minutes. Separate the eggs. Cream 125 g sugar and egg yolk. Stir in quark, pudding powder, semolina and the remaining liqueur. Beat egg white until stiff and fold in. Select the raspberries. Fold 300 g raspberries into the quark mixture. Spread the mixture on the base. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.

  3. 3

    Fold 300 g raspberries into the quark mixture. Spread the mixture on the base. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool in the tin. Loosen the edge of the tin and place the cake on a cake plate. Decorate the cake with the remaining raspberries

Nutrition Facts

KCAL
240 kcal
CARBS
29 g
FATS
9 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesexoticCakeCake