Raspberry Cheesecake without Crust
Himbeer-Käsekuchen ohne Boden von Spoonsparrow ✌︎ Saftiger Käsekuchen mit Hüttenkäse und Schmand
Ingredients
- 1 Vanilla bean
- 1 Organic lemon
- 6 Eggs
- Salt
- 100 g raw cane sugar
- 200 g Sour Cream
- 200 g cottage cheese
- 600 g low‑fat quark
- 80 g spelt whole‑grain semolina
- 100 g raspberries
Instructions
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1.
Line a cake pan with parchment paper. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Rinse the lemon hot, pat dry, zest finely, then squeeze out the juice.
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2.
Separate the eggs. Beat the egg whites with a pinch of salt into stiff peaks. In a bowl whisk together the yolks with vanilla seeds, lemon zest and juice, raw cane sugar, sour cream, cottage cheese, quark, and semolina. Fold the meringue into the mixture.
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3.
Pour the quark batter into the pan and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes.
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4.
Meanwhile wash, trim, and pat dry the raspberries. Remove the cake from the oven, let it cool, then release it from the springform. Garnish the cheesecake with the raspberries and serve.
