Raspberry Cheesecake Sheet

Ingredients

• 200 g whole wheat cookies
• 100 g butter
• 1 tbsp cocoa powder
• 1 vanilla pod
• 1 Organic lemon
• 5 eggs
• 500 g cream cheese
• 500 g low‑fat quark
• 50 g starch
• 125 g honey
• 200 g Raspberries

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt butter in a small pot over low heat, then mix with the crumbs and cocoa. Press the cookie mixture into a cake pan and chill.

2. 2.

   For the filling, split the vanilla pod lengthwise and scrape out the seeds with a knife. Rinse the lemon hot, pat dry, grate its zest finely, and squeeze out the juice. Separate the eggs; beat the whites with a pinch of salt until stiff peaks form.

3. 3.

   Whisk together egg yolks, vanilla seeds, lemon zest and juice, cream cheese, quark, starch and honey. Gently fold the meringue into the cheese mixture, then pour over the cookie base and smooth the surface.

4. 4.

   Wash and pat dry the raspberries, spread them on top of the cake. Bake in a preheated oven at 180 °C (160 °C fan) for 50 minutes. Remove, let cool, release from the springform pan, cut into pieces and serve.