Raspberry Cheesecake with Almond Meringue Crust

Ingredients

• 1 egg yolk
• 300 g flour (and a little extra for the work surface)
• 1 tsp Baking powder
• 240 g sugar
• 200 g yogurt butter
• a pinch of salt
• 1 Vanilla bean
• 500 ml milk (1.5% fat)
• 4 sheets white gelatin
• 5 eggs
• 30 g cornstarch
• legumes (for blind baking)
• 600 g red raspberries
• 4 tbsp almond slivers

Instructions

1. 1.

   Separate 1 egg for the shortcrust dough (reserve the whites). Mix flour with baking powder, sift onto the work surface and add 100 g sugar. Create a well in the center and pour in the yolk. Place small pieces of butter on the rim. Add a pinch of salt. Cut everything together with a knife, then quickly knead into a smooth dough. Shape into a ball, wrap in cling film, and chill in the refrigerator for 30 minutes.

2. 2.

   Meanwhile, prepare the vanilla custard: split the vanilla bean lengthwise, scrape out the seeds and stir them into the milk; bring to a boil. Soak gelatin in cold water. Separate the remaining eggs, set the whites aside. Beat the yolks with 40 g sugar until creamy, fold in the cornstarch. Whisk the hot milk into the yolk mixture, pour everything back into the saucepan, remove the vanilla bean and let the mixture thicken over low heat while stirring constantly. Squeeze out excess water from the gelatin, add it to the warm custard, dissolve by stirring. Let cool slightly.

3. 3.

   Line a 22 cm springform with parchment paper. Roll out the shortcrust dough on a floured surface, line the springform, shape a 3–4 cm rim and prick the bottom several times with a fork. Place another sheet of parchment over it, fill with legumes, and bake in a preheated oven at 175 °C (convection 150 °C; gas: level 2) for 15 minutes. Do not let the oven cool down afterward.

4. 4.

   Wash the raspberries and pluck them from the stems. Drain well in a sieve.

5. 5.

   Spread the vanilla custard over the pre-baked base and arrange the raspberries on top.

6. 6.

   Toast almond slivers in a non-stick pan without oil. Whisk the reserved egg whites very stiff, gradually add the remaining sugar while whisking. Fold in 3 tbsp of almond slivers. Spoon the meringue onto the berries and smooth it out; sprinkle the rest of the almond slivers over the top. Raise the oven to 180 °C (convection 160 °C; gas: level 2–3) and bake for another 25 minutes until the meringue is lightly browned. Remove and let cool.

7. 7.