Summary

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

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Instructions

1. Thaw raspberries, puree and strain through a sieve.
2. 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.
3. 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.
4. 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.
5. Tip:
6. 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.