Zebra-raspberry cheesecake

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 250 g frozen raspberries
  • 300 g Flour
  • 1 TEASPOON Baking Powder
  • 1 pinch Salt
  • 300 g Sugar
  • 6 Eggs (size M)
  • 250 g Butter
  • 750 g Low-fat curd
  • 4 TABLESPOONS Cornstarch
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Defrost the raspberries. Put flour, baking powder, salt, 50 g sugar, 1 egg, 125 g butter in flakes and 3 tbsp cold water into a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Roll out dough between 2 layers of cling film to a circle (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour, place the dough inside. Press down the rim.

  2. 2

    Put the springform pan in a cool place for about 30 minutes. Puree the raspberries, pass through a sieve. Cream 125 g butter and 250 g sugar. Stir in 5 eggs bit by bit. Stir in quark and 2 tbsp. starch. Pour 1/3 of the quark mixture into another bowl and stir with 2 tbsp. starch and raspberry puree until smooth. Put 3-4 tbsp. white quark cream exactly in the middle of the shortcrust pastry, then add 2-3 tbsp. raspberry cream on top.

  3. 3

    starch. Pour 1/3 of the quark mixture into another bowl and stir with 2 tbsp. starch and raspberry puree until smooth. Put 3-4 tbsp. white quark cream exactly in the middle of the shortcrust pastry, then add 2-3 tbsp. raspberry cream on top. Repeat the process until both creams are used up. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 35 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan with a knife and allow to cool in the pan. Remove the edge of the springform pan

  4. 4

    Repeat the process until both creams are used up. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 35 minutes of baking time cover the cake with aluminium foil. Remove from the oven, place on a cake rack, remove from the edge of the springform pan with a knife and allow to cool in the pan. Remove the edge of the springform pan

  5. 5

    Waiting time approx. 50 minutes

Nutrition Facts

KCAL
460 kcal
CARBS
53 g
FATS
21 g
PROTEINS
15 g

Categories & Tags

Cakes & PastriesCake

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