Ingredients:
Base:
– 230 g flour
– 20 g cocoa powder
– 125 g cold butter, diced
– 1 egg
– 70 g sugar
Cream:
– 400 g quark
– 400 g mascarpone
– 400 g crème fraîche
– 150 g sugar
– 1 sachet of cheesecake prep
– 5 g cornstarch
Raspberry Glaze:
– 500 g frozen raspberries
– 5 tablespoons sugar
– 250 g red wine juice
– 1 1/2 sachets of agatine
Preparation:
For the base, mix all ingredients together and form a shortcrust pastry by hand. Knead. Grease a 26 cm baking pan and line the base with the shortcrust pastry, then chill in the refrigerator.
For the cream, combine the quark, mascarpone, crème fraîche, sugar, cheesecake mixture, and 5 grams of cornstarch until smooth (whether you use a kitchen appliance or a hand whisk is up to you).
Remove the shortcrust pastry from the refrigerator and pour in the cream. Bake in a preheated oven at 180°C for 45-55 minutes, depending on your desired browning (if you remove the cake earlier, i.e., after 45 minutes, the mixture may be a little softer; the longer it’s in the oven, i.e., up to 55 minutes, the mixture will firm up).
After the cake is baked, let it cool.
For the raspberry glaze, combine frozen raspberries with five tablespoons of sugar and 250 g of the juice, and bring to a boil. Once it’s boiling, add 1 1/2 packets of Agatine (see package description) and bring to a boil for 2 minutes while stirring. Then, using a handheld blender, puree it until smooth. Let it cool slightly, stirring constantly. Before it becomes a solid mass, top the cake with the raspberry glaze and let it cool again.
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