Raspberry-orange cheesecake

Raspberry-orange cheesecake

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sophiahall


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Difficulty

Easy 👌
20
min.
Preparation
70
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
180 g raspberries
150 g butter
150 g butter cookies
125 g amaretti
40 g starch (divided)
1 tbsp water (cold)
orange (zest and juice)
500 g mascarpone cheese
500 g quark
250 g sugar
1 tbsp cane sugar
eggs
3 tsp vanilla sugar
Metric
Imperial

Utensils

  • pot
  • rubber spatula
  • microwave
  • food processor
  • springform pan
  • stand mixer with whisk
  • fine grater
  • citruss press
  • oven

Nutrition per serving

Cal
557
Protein
34g
Fat
14g
Carb
47g

Step 1/5

  • 180 raspberries
  • 1 tsp starch
  • 1 tbsp water
  • pot
  • rubber spatula

Add the raspberries to a pot over medium-high heat. Add a portion of the cornstarch and cold water. Let cook until thickened, then remove from the heat and set aside.

Step 2/5

  • 150 butter cookies
  • 150 butter
  • 125 amaretti
  • microwave
  • food processor
  • springform pan
  • rubber spatula

Add the butter cookies and amaretti to a food processor and process into a fine powder. Melt the butter in the microwave. Mix the cookie pieces and butter together and press into the bottom of a greased springform pan, forming a high border by pressing the mixture firmly up the sides. Refrigerate for approx. 30 min.

Step 3/5

  • 500 quark
  • 500 mascarpone cheese
  • 6 eggs
  • 1 orange (zest and juice)
  • 35 starch
  • 250 sugar
  • 1 tbsp cane sugar
  • 3 tsp vanilla sugar
  • stand mixer with whisk
  • fine grater
  • citruss press

Mix the quark and the mascarpone cheese with the eggs in the bowl of a stand mixer. Zest the orange and add to the bowl with the sugar and cane sugar. Juice the orange and mix with the remaining starch and the vanilla sugar. Add to the stand mixer and mix everything until well combined.

Step 4/5

  • oven

Preheat the oven to 150°C/300°F. Add some of the quark mixture into the springform pan, then add a layer of raspberry sauce. Then fill in the rest of the quark and top with the remaining raspberry sauce over the whole cake.

Step 5/5

Bake at 150°C/300°F for approx. 70 min. Let cool completely before slicing and serving. Decorate with edible flowers for extra appeal.