Yummy Raspberry cheesecake

Yummy Raspberry cheesecake

Ingredients :

225 g soft butter
250 g. sugar
Salt
4 eggs
180 g flour
450 g frozen raspberries
70 g cornstarch
10 El orange juice
1 Pak. Vanilla sugar
750 g fat quark
250 ml whipping cream
3 tablespoons powdered sugar

Method :

1. 100 g butter, 50 g sugar 1 pinch salt, 1 egg and flour to the dough hook and knead the hand mixer. For a flat piece shape, wrapped in foil for 1 hour. Refrigerate.
2. Meanwhile, raspberries and 75 g of sugar to the boil. 25 g starch stir in 3 tablespoons orange juice smooth, stir into the boiling raspberries and bring to the boil. Pass through a fine sieve and leave to cool.
3. Roll out the dough on a floured surface about 28 cm tall. Use a roller to roll the wood, on a greased spring form pan (24 cm diameter) roll again, press Eight and several times with a fork. Preheat the oven to 180 degrees (fan oven 160 degrees).
4. 125 g butter 125 g sugar, vanilla sugar and 1 pinch of salt with the churning of the Adjurers min. Until creamy. 3 eggs one at each 1/2 min. Stir. Curd, stir in 45 g of starch and cream. Raspberry puree (up to 5 El) mix with half of the quark mass. Alternating stress raspberry curd and light quark in several layers into the mold, with back of a spoon drawn through the quark mass and marble so. In a hot oven on the rack in the lowest level 1:10 hours. Bake. Let cool on wire rack in the form.
5. Loosen the cake from the mold. Rest of raspberry puree, orange juice and remaining 2 tablespoons powdered sugar mix. Cake with the puree garnish and serve sprinkled with remaining powdered sugar.