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Himbeer-Cheesecake in Stücken auf hellem Untergrund, ein Teller dahinter

Raspberry Cheesecake

Fruity, creamy raspberry cheesecake is perfect for spring and summer. And it's easier to make than you think!
Rezept drucken Pin
Vorbereitungszeit 20 Minuten
Koch- und Backzeit 40 Minuten
Cooling time 1 Stunde
Gesamtzeit 2 Stunden
Portionen: 24 cm

Utensilien

  • Bowl
  • Whisk
  • Baking tin
  • Pot

Zutaten
  

For the crust:

  • 40 g sugar
  • 100 g butter
  • 150 g flour
  • 1 egg yolk
  • 1 pinch salt

For the filling:

  • 1 egg white
  • 1 egg
  • 40 g sugar
  • 500 g cream cheese
  • 1/2 tsp vanilla
  • 1 lemon organic, zest + juice
  • 300 ml milk
  • 20 g starch

For the raspberry topping:

  • 200 g raspberries
  • 50 ml water
  • 1 tbsp sugar
  • 2 gelatine leaves

Zubereitung
 

  • Combine all of the ingredients for the crust and knead to a smooth dough. Put it in the fridge while you prepare the filling. Preheat the oven to 160 °C.
  • Whisk egg white, the egg and sugar until creamy. Add cream cheese, vanilla, juice and zest of one lemon and fold into the the eggs. Add milk and starch. Put the dough into a baking tin with your hands. Pour the filling on the dough and bake for 40 minutes.
  • Let the cake cool while you prepare the topping. Boil raspberries with water and sugar, soak the gelatine in cold water and dissolve in the raspberries. Let the topping cool to room temperature and pour it on the cake. Let the cake rest in the fridge for 1 hour or overnight.

Tipps

You can also make this with mango instead of raspberries.