Baked Raspberry Cheesecake
I have made this many times, and each time no one believes that it is that good - smooth and creamy!
This recipe is phenomenal!
- plain flour - 150g
- caster sugar - 2 tablespoons
- cold unsalted butter - 100g
- yolk - 1
- cold water - 1 tablespoon
- smooth quark - 1000g
- whipping cream - 100ml
- egg - 5
- caster sugar - 200g
- plain flour - 3 tablespoons
- potato starch - 1 tablespoon
- raspberries - 250g
- Combine the flour, sugar and butter until they form fine breadcrumbs. Add the egg yolk and water. Bring the mixture together until it form a dough. Roll it into a smooth ball, wrap in cling film and refrigerate for 30 minutes.
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep).
- Preheat the oven to 190°C.
- Once the dough has rested, roll it out and thickness of about 5mm and press it into the bottom of the tin. Bake for 15-20 minutes until golden. Cool to room temperature.
- Meanwhile, beat the eggs in the bowl using manual egg beater, add sugar and mix together.
- Blend together the quark, cream, both flours and beaten eggs with sugar. Mix well.
- Pour the filling into the tin over base. Top with raspberries.
- Preheat the oven to 150°C. Bake 70-80 minutes. The cheesecake is ready when golden brown and puffed up.
- Take the cake out of the oven and allow it to sit at room temperature for another 1 hour. Wrap and refrigerate overnight. Use a knife to trim around the outside of the cake. Remove the sides of the tin.
- Serve on its own or with extra raspberries, or cream, or icing sugar.
5 stars - based on 1 review(s)