Raspberry quark cheesecake

    1 hour 10 min

    A rich cheesecake filling made with quark, cream, eggs and fresh raspberries is baked on top of a biscuit base.


    Opole, Poland
    7 people made this


    • Base
    • 30 to 40 plain biscuits
    • 50g melted butter
    • Filling
    • 450g quark (fat free soft cheese)
    • 5 tablespoons whipping cream
    • 3 eggs
    • 125g sugar
    • zest of 1 lemon
    • 300g fresh raspberries

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 160 C / Gas 3. Grease a cheesecake or tart tin and dust with flour.
    2. Crumble biscuits and place in a food processor. Mix with melted butter until the mixture resembles sand. Press into the bottom of the prepared tin.
    3. Combine all filling ingredients (except raspberries) in a large bowl. Mix until smooth. Pour mixture on top of the biscuit base. Arrange raspberries on top.
    4. Bake in preheated oven for about 45 minutes, or until set. Watch the top so it doesn't brown too much. Cool in oven.

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