Layered Raspberry Cheesecake

Ingredients

• 1 Organic lemon
• 100 g whole wheat flour
• 100 g Ground Almonds
• 125 g raw cane sugar
• Salt
• 4 eggs
• 140 g butter
• 600 g raspberries
• 800 g low‑fat quark
• 1 packet vanilla pudding powder

Instructions

1. 1.

   For the crust, rinse the lemon hot, pat dry and finely grate the zest. Squeeze out the juice. Mix flour, almonds, 40 g raw cane sugar, a pinch of salt and lemon zest. Quickly knead with 1 egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash and trim the raspberries, then mix with 1 tbsp raw cane sugar and 1 tbsp lemon juice. Let sit for an hour. Transfer to a pot, bring to a boil and simmer for 3 minutes over medium heat. Remove from stove and cool. Puree half of the compote and strain through a sieve.

3. 3.

   Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks with the remaining lemon juice, raw cane sugar, quark and pudding powder. Gently fold the meringue into the quark mixture. Divide the quark mass in half; stir the pureed raspberries into one portion.

4. 4.

   Roll out the dough on a floured surface to fit the pan, line the greased pan with it, spread the raspberry‑quark layer, top with the lighter quark layer and smooth gently. Bake in a preheated oven at 180 °C (160 °C fan) for 50 minutes, covering promptly to prevent over‑browning.

5. 5.

   Remove from oven, cool, release from pan and let fully set. Spread remaining compote on the cake surface and serve cut into pieces.