for 12 pieces

Base

150 g	biscuits (e.g. digestive-type biscuits)
50 g	butter, melted
250 g	frozen raspberries
1 tbsp	sugar

Topping

3	eggs
200 g	double cream cheese (e.g. Philadelphia)
250 g	half-fat quark
80 g	sugar
2 tbsp	white flour
1	organic lemon use a little grated zest and 1 tbsp of juice

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.

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