Raspberry Mascarpone Cheesecake

Ingredients

• 250 g spelt whole‑grain flour
• 125 g cold butter
• 1 pinch salt
• 100 g raw cane sugar
• 1 egg
• dried beans (for blind baking)
• 6 white sheet gelatin
• 2 very fresh egg yolks
• 2 tbsp lemon juice
• 1 tsp orange zest
• 250 g mascarpone
• 250 g low‑fat quark
• 400 g raspberries
• 1 tsp cocoa powder

Instructions

1. 1.

   Knead flour, butter, salt, 2 tbsp raw cane sugar and the egg into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough to fit the pan size, line the greased pan with it, shaping an edge. Prick the base with a fork multiple times, cover with parchment paper and weigh down with dried beans. Bake blind in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes. Remove, discard parchment and beans, and let cool.

3. 3.

   Soak gelatin in cold water. Beat the egg yolks with remaining raw cane sugar and lemon juice over a hot water bath until frothy.

4. 4.

   Gently melt the gelatin in a small pot over low heat. Stir the warm gelatin into the egg mixture in the bain‑marie. Mix in orange zest, mascarpone and quark, then fold into the gelatin blend. Chill for about an hour, stirring occasionally.

5. 5.

   Wash, dry and pat the raspberries gently. Spread them on the cooled base, then spread the cream over them. Sprinkle cocoa powder on top and chill the cake for approximately 3 hours before serving.