Baking Kate: Baked Raspberry Cheesecake
Sunday, June 21, 2015
Serves: 8 people
Preparation time: 15 minutes
Baking time: 50-60 minutes
Ingredients:
1 teaspoon sunflower oil
190g plain flour
180g caster sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
275g quark*
100g cream cheese*
seeds from 1 vanilla pod
120g melted butter
150g fresh raspberries
*Note: You can always substitute the quark and cream cheese with 375g of ricotta.
Method:
Pop your oven on to 170 degrees celsius.
Prepare a round cake tin (22cm in diameter) by lining the bottom with parchment paper and greasing the bottom as well as the sides with one teaspoon of sunflower oil.
Mix together all the dry ingredients.
Cream together your eggs, quark, cream cheese and vanilla seeds in a separate bowl.
Stir in the flour-sugar-mixture.
Add the melted butter and stir until you get a homogeneous mixture.
Throw in 3/4 of your raspberries and carefully stir again. Make sure not to squish the berries!
Pop the batter into the cake tin.
Sprinkle the remaining raspberries on top.
Pop the cake into the pre heated oven for 50-60 minutes, or until golden brown.
When the time is up, turn off the oven, open the oven door just a few centimeters and leave the cake to rest in the oven for 10-15 minutes.
Place the cake on a cooling rack and leave it to cool for another 20 minutes.
And then...enjoy a deliciously moist and fruity cake!
Happy Baking! This cake simply screams summer for me so I'm tempted to try this recipe with blueberries. I shall keep you updated on my instagram account ;-)
And as usual, let me know if you give this recipe a try!
Glad midsommar everyone,
— Kathrin.
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