Raspberry Cheese Cake Without a Base

Cheese cake doesn't need a base for stability or to taste good. In fact you give it a lot more taste if you have more room for fresh fruits!

• 1000grams quark
• 500grams raspberries
• 250grams sugar
• 150grams butter
• 4 eggs
• 4 tablespoons semolina
• 1 tabelspoons lemon juice
• 1 sachet vanilla sugar
• 1 sachet bakeable pudding cream
• 1 sachet bourbon vanilla/ vanilla pod
• icing sugar

Tools:

• springform 26cm (10")
• kitchen scale
• kneading machine
• whisk
• parchment paper

First you have to drip off excessive water from the 1000grams quark. Put it into a colander with a bowl beneath and let it rest for 30 minutes.

Weigh 150grams of butter, 250grams of sugar and 500grams of raspberries. Put the vanilla sugar on the raspberries and warm up the butter. Preheat the stove to 180°C (350°F).

Add the tablespoon of lemon juice to the 250grams sugar and 4 tablespoons of semolina. Then open the sachet with bourbon vanilla (or the vanilla pod if you have) and add it to the sugar as well.

The eggs need to be mixed with the quark little by little. This is why we first mix 2 of the 4 eggs with the sugar and the 150grams of soft butter. Use the kneading machine and mix until smooth.

Open the sachet with the bakeable pudding creme and add it to the mix, stir with the kneading machine again. Then take the quark and add it to the mixture, again use the kneading machine until smooth. Whisk the other 2 eggs and beat them in.

Now you should have a smooth cream and you can add the 500grams of raspberries. Carefully you stir the fruits into the cream.

Place baking parchment in a springform tin, grease with butter and dust with breadcrumbs.

Fill in and smooth down the pastry. Bake in the preheated stove at 180°C (350°F) for 1 hour. Then turn off the stove but let the cake stay inside for another 30 minutes. Take it out and let it cool down. Right before serving sprinkle thickly with the icing sugar.