Vanilla Cheesecake with Raspberries

Ingredients

• 150 g Whole wheat flour
• 0.5 tsp Baking powder
• 50 g ground almonds
• 1 pinch salt
• 6 Eggs
• 3 tbsp raw cane sugar powdered
• 150 g cold butter
• 1 Vanilla bean
• 1 Organic lemon
• 100 g honey
• 3 tbsp cornstarch
• 750 g cream cheese
• 250 g sour cream
• 150 g raspberries

Instructions

1. 1.

   Mix flour, baking powder, almonds and salt. Add 1 egg, 2 tbsp powdered sugar and butter pieces. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   For the filling, split the vanilla bean lengthwise and scrape out the seeds with a knife. Rinse the lemon hot, pat dry and finely grate the zest. Squeeze out the juice.

3. 3.

   Whisk together vanilla seeds, lemon zest and juice, honey, cornstarch, remaining eggs, cream cheese and sour cream. Roll out the dough and line the pan with it. Spoon the quark mixture into the pan, smooth the surface, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes.

4. 4.

   Meanwhile wash, rinse and pat dry the raspberries. Remove the cheesecake from the pan, dust with remaining powdered sugar and garnish with raspberries.