Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Advertisement
Advertisement
Uncategorized

Raspberry cheesecake

Raspberry cheesecake without a base

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

INGREDIENTS

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

PREPARATION

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.

Advertisement

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Close
Back to top button