Raspberry cheesecake

Raspberry cheesecake without a base

This airy raspberry cheesecake without a base is a real secret recipe and always goes down well.


120 g flour
1 pack of vanilla pudding powder
200 g sugar
1 tsp lemon zest
5 eggs
1 pinch of salt
200 g soft butter
1 kg low-fat quark
300 g raspberries
a little powdered sugar for sprinkling


1st step
Preheat the oven to 160 degrees (fan oven: 140 degrees). Line the springform pan base (Ø 26cm) with baking paper.

2nd step
Mix the flour with the pudding powder, sugar and lemon zest in a bowl. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Add the egg yolks and soft butter to the flour mix and mix with the mixer to form a smooth dough.  Stir in the quark. Finally, carefully fold in the beaten egg whites.

Step 3
Wash the raspberries and pat them dry. Put half of the quark mixture into the mold. Spread half of the raspberries on top. Spread the rest of the quark mixture on top and sprinkle with the remaining berries. Bake the cake for about 45 minutes. Allow to cool completely on a cake rack. Sprinkle with powdered sugar as desired.

Our tip
It’s best to bake the cake early
The cake can be baked the day before. This way it can cool down nicely overnight and soak in completely.


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