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Raspberry Cheesecake with Pudding

A delightful dessert that combines creamy cheesecake with the tartness of ripe raspberries, perfect for gatherings or cozy family moments.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 110 g soft Butter
  • 110 g Sugar
  • 1 packet Vanilla sugar
  • 1 piece Egg
  • 1 pinch Salt
  • 180 g Flour
  • 1 teaspoon Baking powder
For the cheesecake filling
  • 200 g Cream
  • 2 Egg yolks Egg yolks
  • 1 piece Egg
  • 120 g Sugar
  • 1 packet Vanilla sugar
  • 500 g Low fat quark
  • 1 cup Sunflower oil or neutral vegetable oil
  • 1 packet Vanilla pudding powder
  • 1 teaspoon Baking powder
  • 1 Juice Juice of 1 Lemon
  • 250 g Raspberries (fresh or frozen)
  • to taste Powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat the oven to 170 degrees Celsius convection.
  2. For the dough: Beat the soft butter with the egg, sugar, vanilla sugar, and salt until foamy.
  3. Add the flour and baking powder, kneading well until combined.
  4. Clamp a sheet of baking paper between the bottom and ring of a springform pan, line it with the dough, and pull up an edge.
  5. Bake the base in the preheated oven for 10 to 15 minutes.
Making the Cheesecake Filling
  1. Meanwhile, prepare the cheesecake mixture by beating the cream in a separate bowl and placing it in the refrigerator.
  2. In the bowl where the dough was prepared, beat 2 egg yolks and one egg with sugar and vanilla sugar until foamy.
  3. Add the low-fat quark and stir into a homogeneous mixture.
  4. Then add the oil, vanilla pudding powder, baking powder, and the juice of one lemon.
  5. Stir well to avoid lumps, then fold in the whipped cream gently.
Assembly and Baking
  1. Pour about one third of the mixture onto the pre-baked base, distribute raspberries on top, and add the remaining cheesecake mixture.
  2. Bake the cheesecake at 170 degrees Celsius convection for 55 minutes.
  3. After baking, let the cake stand for another 10 minutes in the turned-off oven.
  4. Finally, let the cake cool down, dust with powdered sugar as desired, and serve.

Notes

Choose ripe, juicy raspberries for the best flavor. You may add a splash of liqueur for an adult twist. Allow the cheesecake to cool properly to ensure a perfect slice.