Beat the softened butter with the egg, sugar, vanilla sugar and salt until frothy, then add the flour and baking powder and knead everything well. Wedge a sheet of parchment paper between the base and the ring of a springform pan and line it with the dough and pull up one edge. Pre-bake the base in the preheated oven for 10-15 minutes.
Meanwhile prepare the cheesecake mixture. To do this, whip the cream in a separate bowl and place in the refrigerator. In the bowl in which the dough for the base was prepared, beat 2 egg yolks and one egg with sugar and vanilla sugar until frothy. Then add the low-fat quark and stir everything into a homogeneous mixture. Add oil, vanilla pudding powder and baking powder and, depending on your taste, the juice of a lemon. Mix everything well so that there are no more lumps and then fold in the whipped cream.
Pour about a third of the mixture onto the pre-baked base. Spread fresh or frozen raspberries on top and pour the rest of the mixture over it.
Bake the raspberry cheesecake at 170 ° C for 55 minutes. Then let the cake stand for another 10 minutes in the hot, but switched off, oven.
Let cool down and dust with a little icing sugar if you like and serve.
Variant:
If you like it classic, you can omit the raspberries completely, but then the cake should only be baked at 170 ° C-180 ° C for 45 minutes.
Instead of raspberries, other fruits, such as apples or blueberries (these can also be placed very nicely on top of the mass), can also be used.
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