Raspberry cheesecake

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 75 ml Milk
  • 1/2 cube fresh yeast
  • 200 g Flour
  • 1 TABLESPOON soft butter
  • 4 Eggs (size M)
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 500 g Schichtkäse
  • 1 package Sauce powder "Vanilla flavor
  • 250 g Raspberries
  • 1 TABLESPOON Raspberry Jelly
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Warm the milk in a pot lukewarm, remove from the stove. Dissolve yeast in it. Put flour, butter, 1 egg, 25 g sugar and 1 pinch of salt in a bowl. Add the yeast milk, first with the dough hooks of the hand mixer, then with floured hands knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes

  2. 2

    Separate 3 eggs. Mix pecorino cheese, egg yolks, 75 g sugar and 1 pinch of salt. Sprinkle with sauce powder and stir in. Sort the raspberries and add 150 g raspberries to the cream

  3. 3

    Knead the dough again and roll it out on a floured work surface until round (approx. 30 cm Ø), place it in a greased springform pan (approx. 26 cm Ø) and press the rim firmly. Spread the cheese mixture on the dough

  4. 4

    Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes (cover after approx. 30 minutes if necessary)

  5. 5

    Remove the cake from the oven and let it cool down on a cake rack. Heat the jelly. Fold in the remaining raspberries and place on the cake just before serving

  6. 6

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
190 kcal
CARBS
25 g
FATS
5 g
PROTEINS
10 g