Raspberry Cheesecake
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Raspberry Cheesecake


Raspberry Cheesecake

Raspberry Cheesecake, cake, Cheesecakecake, World Kitchen


  • 300 gr. Quark, 400gr labneh, 1 glass of sugar, 1 packet of vanilla, 2 eggs, 1 teaspoon of lemon juice, 1 packet of cream, 1 packet of vanilla powder pudding

  • For the base: 2 packages of full vetch biscuits, 125 grams of melted butter

  • For the sauce: 1/2 cup of sugar, 2 tablespoons of cornstarch, 1 glass of water, 300 grams of raspberry



Cut wax paper to cover the side walls of the springform pan. Cover the base and sides with greaseproof paper.


For the cake base, pass 2 packets of vetch biscuits through the rondo. Add 125 grams of melted butter on it and pass it through the rondo with the biscuits. Press the biscuit mixture into the mold you have prepared by pressing it thoroughly with a spatula or glass.


Try to create a smooth surface. Keep the cake base with the mold in the refrigerator to rest.


For the filling: Cream labneh Quark powder pudding, let's take lemon juice and sugar in a bowl, mix them, break the eggs one by one and mix them again and take out the mold we kept in the cupboard and pour it on it.


Let's bake the cheesecake in the preheated oven at 180 degrees for the first 10 minutes, then at 160 degrees for another 35-40 minutes.


It is very important for this cheesecake not to steal, we make the sauce of our cooled cheesecake and pour it on the cooled cheesecake, you can serve your cheesecake that has rested for at least 6-7 hours.

Recipe Tip and Cooking Suggestion:


We never open the oven door during this process and we do not remove it immediately after cooking. This is very important or it will crack.

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