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Raspberry Cheesecake with Pudding

A creamy and comforting raspberry cheesecake that combines a rich cheesecake filling with the tartness of fresh raspberries, perfect for family gatherings or a cozy evening at home.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 110 g soft Butter
  • 110 g Sugar
  • 1 packet Vanilla sugar
  • 1 piece Egg
  • 1 pinch Salt
  • 180 g Flour
  • 1 teaspoon Baking powder
For the cheesecake filling
  • 200 g Cream Whipped until peaks form.
  • 2 yolks Egg yolks
  • 1 piece Egg
  • 120 g Sugar
  • 1 packet Vanilla sugar
  • 500 g Low fat quark
  • 1 cup Sunflower oil or neutral vegetable oil
  • 1 packet Vanilla pudding powder
  • 1 teaspoon Baking powder
  • Juice of 1 Lemon Lemon
  • 250 g Raspberries (fresh or frozen)
  • as needed g Powdered sugar For dusting.

Method
 

Preparation
  1. Preheat your oven to 170 degrees Celsius (or about 340 degrees Fahrenheit) on convection.
  2. For the dough, start by beating the soft butter with the egg, sugar, vanilla sugar, and salt until it becomes fluffy and foamy.
  3. Add the flour and baking powder, kneading well until combined. Line your springform pan with this dough and bake for about 10 to 15 minutes.
Cheesecake Mixture
  1. While the crust is baking, whip the cream until peaks form, and place it in the refrigerator to chill.
  2. In the same bowl used for the dough, beat together the 2 egg yolks, 1 egg, sugar, and vanilla sugar until frothy.
  3. Fold in the low-fat quark until creamy, then drizzle in the oil, pudding powder, baking powder, and lemon juice. Mix gently to avoid lumps.
  4. Fold in the whipped cream that was set aside.
Assembly and Baking
  1. Pour about one-third of the cheesecake mixture onto the pre-baked base and spread evenly.
  2. Sprinkle fresh raspberries on top, and cover with the remaining cheesecake mixture.
  3. Bake at 170 degrees Celsius for 55 minutes. After baking, let it rest in the turned-off oven for another 10 minutes.
Serving
  1. Allow the cake to cool, dust with powdered sugar if desired, and serve chilled.

Notes

For best flavor, chill the cheesecake well before serving. If using frozen raspberries, thaw and drain excess liquid to prevent sogginess.