Raspberry Cheesecake

Ingredients

• 200 g red raspberries
• 150 g white raspberries
• 1 kg lactose‑free quark (40% fat)
• 1 Organic lemon
• 4 eggs
• 1 pinch salt
• 120 g agave syrup
• 2 packets Vanilla Pudding Powder
• powdered erythritol sugar

Instructions

1. 1.

   Wash the raspberries, pat dry and gently separate half of them from their stems with a fork into a bowl. Leave the rest on the stems and set aside.

2. 2.

   Drain the quark well. Rinse the lemon hot, pat dry and finely grate the zest. Halve the lemon and squeeze out the juice.

3. 3.

   For the quark mixture separate the eggs. Beat the egg whites with a pinch of salt to stiff peaks. Whisk the yolks and agave syrup until creamy using a hand mixer. Fold in the quark, lemon zest, lemon juice and vanilla pudding powder. Gently fold in the meringue.

4. 4.

   Line a springform pan with parchment paper. Pour the quark cream into the pan. Press the stem‑free raspberries into the middle of the cream. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 1 hour until golden brown. Cover promptly with parchment to prevent over‑browning.

5. 5.

   Remove the cake from the oven and let it cool. Release from the pan and dust with powdered erythritol sugar. Distribute the remaining berries on top of the cake.