Cheese and raspberry cake

The raspberry cheesecake is a quick and delicious dessert, perfect for enjoying with loved ones. This simple yet refined recipe combines the creamy texture of cheese with the tart sweetness of raspberries, creating an irresistible flavor. Here’s how you can prepare this delicacy step by step.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 8

Ingredients for the dough:
- 250 g flour
- 120 g cold butter, diced
- 60 g powdered sugar
- 1 egg
- 1 pinch of salt

Ingredients for the filling:
- 400 g well-drained cottage cheese
- 150 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 250 g fresh or frozen raspberries
- Grated zest of 1 lemon (optional)

Preparation method:

1. Preparing the dough: In a food processor bowl, add the flour, cold butter cubes, powdered sugar, egg, and a pinch of salt. Use the dough hook and mix the ingredients on low speed until the mixture becomes crumbly and gathers into 2-3 pieces. It is important not to overmix to maintain the dough's flaky texture.

2. Forming the dough: Remove the dough from the bowl and gently knead it by hand on a floured surface until homogeneous. Wrap it in plastic wrap and refrigerate for about 30 minutes. This step is essential to obtain a dough that is easy to roll out and to prevent it from cracking during baking.

3. Preparing the filling: In a bowl, combine the cottage cheese with the sugar, eggs, vanilla extract, and optionally, the grated lemon zest. Mix well with a mixer until you obtain a smooth and creamy mixture. Add the raspberries, being careful not to crush them too much, so that whole pieces remain in the filling.

4. Assembling the cheesecake: Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured surface into the desired shape (usually round or square, depending on the pan). Place the dough in a baking dish lined with parchment paper, ensuring to cover the edges as well.

5. Adding the filling: Pour the cheese filling over the prepared dough and level it with a spatula.

6. Baking: Place the cheesecake in the preheated oven and bake for 30-35 minutes, until the filling is firm and the dough turns slightly golden. Let the cheesecake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7. Serving: You can serve the cheesecake warm or cold, cut into squares. A delicious recommendation is to accompany it with a fresh raspberry sauce or a scoop of vanilla ice cream for a perfect contrast.

Practical tips:
- If you don’t have fresh raspberries, you can use frozen raspberries, but make sure to let them thaw and drain well before adding them to the filling.
- For a more aromatic version, you can add a little cinnamon or cardamom to the cheese filling.
- If you want a fluffier cheesecake, you can replace part of the cottage cheese with Greek yogurt.

This raspberry cheesecake is not just a dessert, but also a wonderful way to bring a touch of joy to each day. Make it and share it with your loved ones!

 Ingredients: Dough: 250 g flour, 2 tablespoons sugar, 125 g soft butter, 1 egg, 1 vanilla sugar. Filling: 500 g quark/cottage cheese, 300 g frozen raspberries, 180 g sugar, 3 eggs, 60 g starch, 1 tablespoon lemon zest.