Cheesecake + Raspberry Cake Gul`sad

Summary

Prep Time	40 mins
Total Time	12 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

600 ml milk, lactose-free, 1.5%
1 kg quark, lactose-free low-fat quark
60 g cornstarch
100 g cane suar, or more
1 pinch (s) salt
0.25 teaspoon ¼ vanilla powder (bourbon)

For covering:

350 ml wine, red, good dry (approx 14%)
500 g raspberries, frozen
2 tablespoon cane sugar, or more
1 tablespoon cornstarch, about 25 g
1 pinch (s) salt
4 cl raspberry spirit

Instructions

Dough preparation:
Mix all ingredients together, spread out into a 26 cm round dish lined with baking paper, bake in the oven preheated to 180 ° C for 20 minutes.
Filling:
Stir the cornstarch dissolved in 100 ml milk into the 500 ml milk boiled with sugar, vanilla powder + salt. Let simmer for a good 1 min. Get off the heat.
Add the low-fat quark + stir well. Pour onto the pre-baked base + smooth out + bake for another 40 minutes.
Or bake with convection at approx. 150 ° for 40 minutes.
Take out + let cool down.
Covering:
In 250 ml red wine with sugar + salt, boil the frozen raspberries,
Dissolve the 1 tablespoon of cornstarch 100 ml red wine + then stir it in, let it cook for about 1 minute, even if the berries dissolve by stirring, otherwise it will burn.
Put the pot off the heat + who wants to add another 4 cl raspberry brandy.
Put the raspberry mixture on top of the baked cake, distribute it and let it cool down.
I then put it in the refrigerator, overnight + take it out about 60 minutes before serving, the aroma then unfolds.

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