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🍰 Raspberry Cheesecake on a Cookie Base

361 kcal · 30 min · 4 servings

Ingredients

• 360 g whole wheat biscuits
• 220 g butter
• 90 g spelt flakes
• 1 kg low-fat quark
• 1 vanilla pod
• 1 organic lemon
• 8 eggs
• 150 g honey
• 500 g sour cream
• 75 g cornstarch
• 350 g raspberries
• 1 tbsp icing sugar from cane sugar (for dusting)

Instructions

1. 1. Place the cookies in a clean kitchen towel.
2. 2. Crush the cookies into fine crumbs using a rolling pin.
3. 3. Melt the butter in a small saucepan over low heat.
4. 4. Mix the melted butter with the crumbs and the whole grain dinkel flakes.
5. 5. Line a baking pan with baking paper.
6. 6. Fill the crumb mixture into the pan.
7. 7. Press the crumb mixture down firmly.
8. 8. Let the low-fat quark drain well.
9. 9. Cut the vanilla pod lengthwise.
10. 10. Scrape out the seeds of the vanilla pod with a knife.
11. 11. Rinse the lemon under hot water.
12. 12. Pat the lemon dry.
13. 13. Finely grate the lemon zest.
14. 14. Squeeze out the juice of the lemon.
15. 15. Beat the eggs creamy with the honey.
16. 16. Stir the low-fat quark into the egg mixture.
17. 17. Add the vanilla seeds to the mixture.
18. 18. Add the lemon zest to the mixture.
19. 19. Add the lemon juice to the mixture.
20. 20. Add the sour cream to the mixture.
21. 21. Add the starch to the mixture.
22. 22. Spread the cheese mixture evenly over the cookie base.
23. 23. Wash the raspberries.
24. 24. Pat the raspberries dry.
25. 25. Distribute the raspberries over the cheese mixture.
26. 26. Preheat the oven to 180 °C (convection 160 °C; gas: level 2–3).
27. 27. Bake the cake for 45–50 minutes.
28. 28. Cover the cake in time so that it does not become too dark.
29. 29. Take the cheesecake out of the oven.
30. 30. Let the cake cool down.
31. 31. Cut the cake into pieces.
32. 32. Dust the pieces with a pinch of powdered sugar.
33. 33. Serve the pieces.

Nutrition per serving

• kcal: 361
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 25 g