Raspberry Cheesecake with Cookie Crust
Spoonsparrow raspberry cheesecake with cookie crust ✌︎ The aroma already attracts every cake fan!
Ingredients
- 250 g whole‑grain butter cookies
- 150 g butter
- 50 g rolled oats
- 5 eggs
- Salt
- 750 g cream cheese (three‑quarter fat; 30% fat in milk)
- 200 g low‑fat quark
- 40 g cornstarch
- 90 g raw cane sugar
- 0.25 tsp vanilla powder
- 100 g raspberries
Instructions
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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 and mix with the crumbs and oats.
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2.
Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Whisk yolks with cream cheese, quark, cornstarch, raw cane sugar, and vanilla powder. Gently fold the meringue into the quark mixture. Pour the quark batter over the cookie base and smooth.
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3.
Wash, dry, and puree the raspberries. Spread small dollops evenly on top of the cake. Use a toothpick to create circular heart shapes in the berry spots.
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4.
Bake the cake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes, covering it early so it doesn’t brown too much. Remove, let cool, and serve garnished with rose petals if desired.
