Cheesecake with Baileys

Ingredients

• 4 eggs
• 1200 g low‑fat quark
• 30 ml Baileys
• 150 g sugar
• 2 tbsp lemon juice
• 2 tbsp Cornstarch
• Salt
• 180 g ground almonds
• 2 tbsp dried chopped raspberries
• 3 tbsp cocoa powder
• 1 Egg white
• butter (for the pan)
• fruit (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Separate the eggs. Beat the yolks with quark, Baileys, sugar, lemon juice, and cornstarch. Whip the egg whites with a pinch of salt until stiff and fold into the quark mixture.

3. 3.

   Take one third of the mixture and stir in nuts, raspberries, and cocoa. Whip the remaining egg white stiffly and fold it in as well.

4. 4.

   Pour the batter into a buttered springform pan, smooth the top, and bake for about 10 minutes. Then spread the light quark cream over it, smooth again, and bake another 40–45 minutes. Cover the cake with buttered parchment paper to prevent excessive browning.

5. 5.

   Remove the finished cake from the oven, let it cool, release from the pan, and allow it to chill completely. Cut into pieces and serve garnished with fruit.