Cheesecake with raspberries
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Cesto (baking tin 42 x 22 cm)
350 g plain flour 150 g caster sugar 1 packet baking powder 1/2 KL salt 200 g cold butter 1 pk egg 2 tbsp milk
Cottage cheese filling
750 g soft cottage cheese 2 tbsp sour cream 120 g powdered sugar 1 packet vanilla sugar 2 tbsp potato starch 3 pcs egg 120 g raspberries
progress in the video above
Simple tart made with shortcrust pastry and luscious curd filling. What fruit you use is up to you!
In a large bowl, combine and mix the dry ingredients: flour, sugar, baking powder and salt.
Then add the cold butter, cut into cubes, and work into a dough with your fingers and combine into a whole loaf by adding a little milk.
Divide the dough into two halves, wrap in cling film and refrigerate for 30 minutes.
Whisk the filling of cottage cheese, sugar, sour cream, icing sugar, vanilla and starch with a whisk. Then beat in the eggs one at a time and finally lightly incorporate the fruit of your choice.
Roll out half of the dough, roll it into a cylinder and place it on the bottom of a buttered and floured baking tray. Layer the filling and close with the second sheet of dough.
Bake for 30 minutes in a preheated oven at 180°C.
Snow the cooked cake with icing sugar and serve once cooled.
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