Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Topping
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Base
To make the base, finely crush the biscuits in a plastic bag using a rolling pin, mix with the butter, spread over the bottom of the prepared cake tin and press down firmly with the base of a glass. Leave to chill for approx. 15 mins. Mix the raspberries with the sugar, spread over the biscuit base.
Topping
Grate the lemon zest, press 1 tbsp of juice, beat the eggs, mix well in a bowl with the Philadelphia, quark, sugar and flour. Spread the cheesecake mixture over the raspberries.
To bake
Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Turn the oven off and allow the cheesecake to dry with the oven door slightly ajar for approx. 1 hr.
| Tip: | Replace raspberries with other berries. |
|---|
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