A lovely cheesecake traybake made with a pastry base and a quark, mascarpone and fresh raspberry filling. Don't be put off by the time it takes to bake - it'll be worth it! Chilling the cheesecake overnight will give you the best result.
Preheat oven to 180 C / Gas 4. Line a large baking tray with baking parchment.
In a large bowl, mix all the ingredients for the base until they form a pastry dough. Arrange the dough in the traybake tin, pressing the pastry down with your fingers. Bake in preheated oven until golden brown, about 15 minutes.
In another bowl, combine quark, mascarpone, sugar and vanilla sugar; beat with a hand mixer on low until just combined.
Continue mixing while adding one egg at a time. Add cream and flour and mix until just combined.
Mix raspberries with sugar; press berry mixture through a sieve and discard seeds.
Pour cheese mixture into baked pastry base. Add dollops of raspberry sauce on top and use a skewer to make a swirl effect.
Bake in preheated oven for 15 minutes. Lower oven temperature to 120 C / Gas mark ½ but don't be tempted to open the oven. Continue baking the traybae for another 90 minutes, or until the top is set. The middle part may still be soft.
Turn off the oven but keep it closed for another 30 minutes. Open the oven door slightly after this time and allow the traybake to cool for 15 minutes. Then take the cheesecake out of the oven and leave to cool completely.