β€οΈRecipe:
β€οΈFor the crust:
250g digestive biscuits
100g melted butter
β€οΈFor the cheesecake:
700g quark cheese (Speisequark)
300g cream cheese (FrischkΓ€se)
3 eggs
1 tablespoon flour
2 tablespoons cornstarch
1 pack of vanilla extract
1 cup sugar
β€οΈFor the sauce:
300g frozen raspberries
4 tablespoons sugar
80 ml water
2 tablespoons cornstarch
β€οΈInstructions:
For the base, crush the biscuits in a blender and mix with the melted butter. Line a 26 cm cake tin with parchment paper and spread the biscuit mixture evenly at the bottom. Use a glass to press it down for a smooth surface. Place it in the fridge.
Prepare the cheesecake filling. In a mixing bowl, beat the quark cheese and cream cheese together. Add flour and cornstarch and continue beating. Add eggs one by one, beating for about 30 seconds after each addition. Lastly, add vanilla extract and sugar and beat until well combined. Pour this mixture over the refrigerated crust. Bake in a preheated oven at 160Β°C with both top and bottom heat for 1 hour. Place a bowl of water at the bottom of the oven to prevent the cheesecake from cracking.
Once the cheesecake is baked, allow it to cool. Meanwhile, prepare the sauce.
For the sauce, cook the raspberries with sugar. Blend until smooth. Add water and cornstarch and whisk.
Enjoy your mealβ€οΈ
RASPBERRY CHEESECAKE
