Raspberry-orange cheesecake

Raspberry-orange cheesecake

Based on 2 ratings
sophiahall

sophiahall

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

70 min

Resting

30 min

Ingredients

2Servings
30 g
raspberries
25 g
butter
25 g
butter cookies
20⅞ g
amaretti
6⅔ g
starch (divided)
tbsp
water (cold)
orange (zest and juice)
83⅓ g
mascarpone cheese
83⅓ g
quark
41⅔ g
sugar
tbsp
cane sugar
1
eggs
½ tsp
vanilla sugar
MetricImperial

Utensils

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

Nutrition per serving

Cal557
Fat14 g
Protein34 g
Carb47 g
  • Step 1/5

    • 30 g raspberries
    • tsp starch
    • 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

    • 25 g butter cookies
    • 25 g butter
    • 20⅞ g 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

    • 83⅓ g quark
    • 83⅓ g mascarpone cheese
    • 1 eggs
    • orange (zest and juice)
    • 5⅞ g starch
    • 41⅔ g sugar
    • tbsp cane sugar
    • ½ 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.

  • Enjoy your meal!

    Raspberry-orange cheesecake

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