Raspberry Cheesecake

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

For 12 pieces

Nutritional Information

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


  • Stock
  • 150 g biscuits (z.B. Vollkornguetsli)
  • 50 g butter, liquid
  • 250 g frozen raspberries
  • 1 tbsp. sugar
  • Glaze
  • 1 organic lemons
  • 80 g sugar
  • 3 eggs
  • 250 g low-fat quark
  • 200 g double cream cheese (z.B. Philadelphia)
  • 2 tbsp. white flour
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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  • Stock

    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.
  • Glaze

    Grate the lemon zest, press 1 tbsp of juice, beat the eggs, mix in a bowl with the Philadelphia, quark, sugar and flour. Spread the cheesecake mixture over the raspberries.
  • Tipp:

    Himbeeren durch andere Beeren ersetzen.

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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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