Baked cheesecake with raspberries

Total time: 1hr 45m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 216 Kcal, 6g Protein, 19g Carbohydrates, 13g Fat


  • Base
  • 150 g biscuits (e.g. digestive-type biscuits)
  • 50 g butter, melted
  • 250 g frozen raspberries
  • 1 tbsp sugar
  • Topping
  • 1 organic lemon
  • 80 g sugar
  • 3 eggs
  • 250 g half-fat quark
  • 200 g double cream cheese (e.g. Philadelphia)
  • 2 tbsp white flour
  • Utensils
  • For a springform tin approx. 24 cm in diameter, base lined with baking paper, greased rim

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  • Base

    To make the base, finely crush the biscuits in a plastic bag using a rolling pin, mix with the butter, spread over the bottom of the prepared cake tin and press down firmly with the base of a glass. Leave to chill for approx. 15 mins. Mix the raspberries with the sugar, spread over the biscuit base.
  • Topping

    Grate the lemon zest, press 1 tbsp of juice, beat the eggs, mix well in a bowl with the Philadelphia, quark, sugar and flour. Spread the cheesecake mixture over the raspberries. Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Turn the oven off and allow the cheesecake to dry with the oven door slightly ajar for approx. 1 hr.
  • Tip:

    Replace raspberries with other berries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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