Swirled raspberry cheesecake with meringue

Ingredients

Directions

1. 1

   Let raspberries thaw at room temperature. Then puree finely with a blender. Cream butter, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Separate 2 eggs. Put the egg whites in a cool place.

2. 2

   Add 4 eggs and egg yolks and stir in. Stir in quark. Add pudding and sauce powder and stir in. Fill half of the quark mixture into a greased springform pan (26 cm Ø), smooth it down. Spread raspberry puree evenly on top and carefully add the remaining quark mixture. Smooth and pull through with a fork (marble). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 65 minutes. 20 minutes before the end of the baking time, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Pour into a piping bag with a large star-shaped spout. 15 minutes before the end of the baking time, remove the cake from the oven, spray a meringue grid on top and bake at the same temperature until the end. Take it out of the oven, place it on a grid, remove it carefully from the edge of the springform pan with a knife and let it cool down in the pan.

3. 3

   Spread raspberry puree evenly on top and carefully add the remaining quark mixture. Smooth and pull through with a fork (marble). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 65 minutes. 20 minutes before the end of the baking time, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Pour into a piping bag with a large star-shaped spout. 15 minutes before the end of the baking time, remove the cake from the oven, spray a meringue grid on top and bake at the same temperature until the end. Take it out of the oven, place it on a grid, remove it carefully from the edge of the springform pan with a knife and let it cool down in the pan. Dust with icing sugar and decorate with raspberries and lemon balm