Preparation:
Line a springform pan (Ø 26 cm) with baking paper. Spread the dough evenly over the bottom of the springform pan and press down lightly, pulling up a small edge.
Pre-bake the base in a preheated oven at 180°C top/bottom heat (160°C fan oven) for about 10 minutes. Remove and allow to cool.
Prepare the cream:
Melt the butter and set aside.
In a large bowl, place the low-fat quark, cream cheese, sugar, milk and eggs. Add the cream powder for the cheesecake helper.
Using an electric hand mixer (whisk), stir the ingredients on medium speed until smooth, about 1 minute.
Slowly add the melted butter and stir for another minute until smooth.
Spread 100 g raspberries on the pre-baked base.
Carefully pour the cheese mixture over it and spread it evenly.
Bake the cake in the lower third of the preheated oven at 170°C (150°C fan oven) for about 60 minutes, until the surface is light golden brown.
Prepare the fruit mirror:
After baking, place the cake on a wire rack and allow it to cool completely.
In a small saucepan, mix the raspberries, water and sugar and bring to the boil briefly until the raspberries are soft. Puree with a hand blender.
Prepare the cake glaze according to the instructions on the packet and mix with the raspberry puree.
Pour the fruit glaze evenly over the cooled cheesecake and spread it out. Place the cake back in the fridge until the fruit glaze has set.
Decorate and serve:
Once the cake has cooled completely and the fruit coating has set, carefully loosen and remove the cake ring using a table knife.
Garnish the cake with fresh raspberries and mint leaves if desired.
Bon appetit!
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