This cheesecake combines the creamy taste of quark and cream cheese with a fruity raspberry glaze. Perfect for a summer coffee table or as a special dessert.
Ingredients:
For the ground:
120 g butter or margarine
60 g sugar
200 g flour
1 egg yolk
For the cream:
500 g low-fat curd cheese
400 g cream cheese
120 g sugar
150 ml milk
3 eggs (size M)
130 g melted butter
1 bag of cheesecake aid (e.g. RUF)
100 g raspberries
For the fruit mirror:
200 g raspberries
50g water
40 g sugar
1 packet of red cake glaze
Preparation:
Dough for the base:
Put butter or margarine, sugar, flour and egg yolk in a bowl and knead into a smooth dough.
Wrap the dough in cling film and let it rest in the fridge for about 15 minutes.
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