Creamy Raspberry Cheesecake

I have to admit that until now I had never eaten a baked cheesecake with fruit. For me, cheesecake was only the plain kind, the Viennese one, or maybe the poppy seed cheesecake I made a while ago. Cheesecake with fruit? Eeeeeeeh, I never even wanted to try it, unless it was a no-bake one (here, and here). But there are so many fruits and they're so tempting, and “ordinary” cakes had somehow gotten boring for me, so I decided to bake this dreaded fruit cheesecake after all.

The cheesecake turned out delicious and I'm proud of it, because I experimented after looking through several recipes for a flat, non-sinking cheesecake. The experiment worked, and the cake disappeared very fast, definitely faster than it takes to make.

Creamy raspberry cheesecake

It's delicate, creamy, and it doesn't sink. The only thing I'll change next time is the amount of sugar. I'll add a little less.

Creamy raspberry cheesecake

Directions:

Preheat the oven to 190°C (375°F).

Crush the cookies very finely, add the butter and quickly mix everything until it turns into crumbs. Line a 24 cm tart pan with the crumbs, pressing lightly so the crust holds together well. Put it in the preheated oven and prebake for about 10 minutes. Then take it out of the oven and let it cool a bit.

Put the quark, mascarpone and flour in a bowl and beat with a mixer for about 3 minutes, until the mixture is smooth. Add the sugar a little at a time, gently mixing the whole time. Add the eggs one at a time, mixing after each one until it is combined with the cheese mixture. Add the cream and vanilla extract and mix.

Lower the oven temperature to 180°C (350°F).

Pour half of the filling onto the prebaked crust, arrange the raspberries on top and cover with the remaining filling. Place the jam on top with a teaspoon. Set the pan inside a larger dish filled with hot water, e.g. a deeper baking pan (the springform pan should be covered with water up to about halfway) and put it in the preheated oven. Bake for about 20 minutes, then lower the temperature to 130°C (265°F) and bake the cheesecake for about 80-90 minutes. Leave the cake in the closed oven, and after that time crack the oven door open and wait 15 minutes, then take the cheesecake out and let it cool without opening the pan. Remove the cooled cheesecake from the pan and, ideally, put it in the refrigerator for another hour so it firms up more, because it is very delicate.

Enjoy!