Zebra Raspberry Cheesecake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g raspberries, frozen
- 300 grams flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 350 grams sugar
- 3 tablespoons water
- 6 medium egg (s)
- 125 g butter, cold
- 125 g butter, room temperature
- 750 g low-fat quark
- 4 tablespoon cornstarch
- Fat and flour for the baking pan
Print Recipe
Pin Recipe Instructions
- Thaw raspberries, puree and strain through a sieve.
- Knead the flour, baking powder, salt, 100 g sugar, 1 egg, the cold butter and 3 tablespoons of water to make a shortcrust pastry. Roll out the dough and line a greased and floured springform pan (26 cm diameter) with it.
- Mix in the butter, at room temperature, and 250 g sugar until creamy, stir in the eggs one by one, stir in the quark and 2 tablespoon starch. Pour 1/3 of the quark mixture into a separate bowl and mix with 2 tablespoons of starch and the raspberry puree until smooth.
- Put 4 tablespoons of the white cream in the middle of the dough base and then 3 tablespoons of the raspberry cream on top. Repeat the process until the curd masses are used up. Bake the cake in the preheated oven (175 ° C electric stove / 150 ° C fan oven) on the 2nd rack from the bottom for 50-60 minutes.
- Tip:
- After 25 minutes, carefully cut into the edge of the cheesecake (between the dough and quark mixture) with a knife so that the quark cream does not tear when it cools.
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