#ichbacksmir – raspberry cheesecake

Raspberries are my favorite fruit ever! I love them and I find it hard to resist buying them outside the Raspberry season, in fact often I can’t resist and just buy them. I don’t even care that they are not as sweet – Raspberries in any form are just the best!

So when Clara from tastesheriff announced that this month’s #ichbacksmir-topic would be BERRIES I was delighted, as you can imagine.

Normally I am not the biggest fan of cheesecake but I found this recipe in the German magazine “Deli” and it looked and sounded really good – so I gave it a try.
Surprisingly – for someone that would normally not go for cheesecake – I really liked the cake and everyone else that tried enjoyed it too. Have a look at the recipe below, it is really not complicated!




As already mentioned, the German version of the recipe can be found here. I translated it for English readers below. 🙂

You will need:
– 225g soft butter
– 250g sugar
– salt
– 4 eggs
– 180g flour
– 450g frozen raspberries
– 70g cornflour
– 10 table spoons orange juice
– 1 pack of vanilla sugar (or a bit of vanilla extract)
– 750g Quark
– 250ml whipping cream
– 3 tablespoons icing sugar

– spring form with 24 cm diameter

1. Mix together 100g butter, 50g sugar, 1 pinch of salt, 1 egg and the flour until it forms a dough. Form to a flat square piece and let chill for around 1 hour.

2. Boil raspberries and 75g sugar in a pan. Mix 25g cornflour and 3 tablespoons of orange juice, add to the boiling raspberry mix and let cook again. Strain everything through a sieve and let cool.

3. Grease the form. Roll out the dough and put it in the spring form. Press the dough against the form and use a fork to make holes in the bottom of the dough. Preheat the oven to 160 degrees (if it is fan assisted, otherwise 180 degrees).

4. Mix 125g butter, 125g sugar, vanilla sugar/extract and one pinch of salt for 5 minutes until smooth and creamy. Add the eggs on by one and let each egg mix in for around 1/2 minute. Add Quark, whipping cream and 45g cornflour.
Mix the raspberry puree (apart from 5 table spoons) with half of the mix and layer both mixes alternating in the pan with the dough. Use the back of a spoon and carefully move it in the mixture to achieve a marbled effect.

5. Put the cake in the oven on a lower shelf and let it bake for around 1 hour and 10 minutes.

6. Take it out and let it cool. Use the left over raspberry puree and mix with the rest of the orange juice and 2 table spoons of icing sugar. Garnish the cool cake with the puree and the rest of the icing sugar – and enjoy :).


Dear Clara, thanks again for organising the #ichbacksmir challenge – I really enjoy it because it makes me try things that I normally maybe wouldn’t bake!

On Clara’s blog www.tastesheriff.com you can find plenty more great recipes :).
Hopefully the next weekend will be as nice as the last one was so that we can enjoy more cake outside in the garden!


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