🍰 Vanilla Cheesecake with Raspberries

Name: Vanilla Cheesecake with Raspberries
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g wheat wholemeal flour; 0.5 tsp baking powder; 50 g ground almond kernels; 1 pinch salt; 6 eggs; 3 tbsp icing sugar from cane sugar; 150 g cold butter; 1 vanilla pod; 1 organic lemon; 100 g honey; 3 tbsp cornstarch; 750 g cream cheese; 250 g sour cream; 150 g raspberries

381 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

150 g wheat wholemeal flour
0.5 tsp baking powder
50 g ground almond kernels
1 pinch salt
6 eggs
3 tbsp icing sugar from cane sugar
150 g cold butter
1 vanilla pod
1 organic lemon
100 g honey
3 tbsp cornstarch
750 g cream cheese
250 g sour cream
150 g raspberries

Instructions

1. Mix flour, baking powder, ground almonds, and a pinch of salt in a bowl.
2. Add one egg, two tablespoons of powdered sugar, and butter cut into small pieces.
3. Quickly knead the ingredients into a smooth shortcrust dough.
4. Wrap the dough in cling film and chill it in the refrigerator for about 30 minutes.
5. Split a vanilla pod lengthwise and scrape out the seeds with a knife.
6. Rinse a lemon under hot water, pat it dry, and finely grate the zest.
7. Squeeze the juice from the lemon.
8. Whisk the vanilla seeds with the lemon zest, lemon juice, honey, and cornstarch.
9. Add the remaining eggs, cream cheese, and sour cream, and mix until smooth.
10. Preheat your oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2-3).
11. Roll out the chilled dough and line a springform pan with it.
12. Pour the cheese mixture into the pan and smooth the top.
13. Bake the cake for 50 minutes in the preheated oven.
14. Wash raspberries, remove any stems, and pat them dry.
15. Carefully release the cooled cake from the pan.
16. Dust the cake with a little powdered sugar and garnish with the raspberries.

Nutrition per serving

kcal: 381
Protein: 10 g · Fett/Fat: 29 g · Carbs: 19 g