Prep 20 mins
Cook 50 mins
I saw this on a food blog and wanted to make it. What better way to change the ingredients to American measure than recipezaar? I haven't made it yet, but I'll assume it's not as sweet as American cheesecakes.
- 150 g granulated sugar
- 75 g unsalted butter, room temperature
- 1 egg
- 1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 100 ml milk, room temperature
- 2 eggs
- 100 g granulated sugar
- 200 g cream cheese, room temperature
- 250 g raspberries, fresh or frozen
- 1 teaspoon lemon zest, if using berries
- 1 teaspoon cornstarch
- 1 teaspoon sugar, brown if using apples
- 1⁄2 teaspoon cinnamon, if using apples
- Preheat the oven to 350 degrees f. Line the bottom of a 9-inch springform pan with parchment paper before locking the pan. Lightly grease.
- Whisk flour, baking powder and salt together and set aside.
- Cream the sugar and butter until light and fluffy. Add the egg and mix well. Add vanilla sugar or extract if you prefer. At low speed, mix in the flour, followed by the milk until fully mixed.
- Pour the batter into the pan and bake ten minutes. Prepare the next layer.
- Whip the cream cheese and sugar until light and fluffy. Beat in the egg. Stir in the zest if using berries. Set aside.
- Toss the fruit with cornstarch and sugar. Layer the fruit on the just-baked cake. Pour the cream cheese mixture on top.
- Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
- *You can use two thinly sliced apples or pears if you prefer.