Cheesecake Raspberry Slices

Ingredients

• 360 g whole wheat cookies
• 220 g butter
• 90 g oat flakes
• 1 kg low‑fat quark
• 1 Vanilla bean
• 1 Organic lemon
• 8 eggs
• 150 g honey
• 500 g sour cream
• 75 g cornstarch
• 350 g Raspberries
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Crush the cookies in a clean kitchen towel and break them into crumbs with a rolling pin. Melt butter in a small pot over low heat and mix with crumbs and oat flakes. Line a baking pan with parchment paper, pour in the cookie mixture, and press firmly.

2. 2.

   Drain the quark well. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Rinse the lemon hot, pat dry, grate the zest finely, then squeeze the juice.

3. 3.

   Whisk the eggs with honey until creamy. Stir in quark, vanilla seeds, lemon zest and juice, sour cream, and cornstarch. Spread the mixture over the cookie base.

4. 4.

   Wash and pat dry the raspberries. Distribute them over the cheesecake layer and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 45–50 minutes. Cover promptly to prevent excessive browning.

5. 5.

   Remove the cheesecake, let it cool, then cut into slices and dust with powdered sugar before serving.