Finally! Cheesecake is my favourite dessert ever so I was excited to make this Baked Raspberry Chiffon version. It was all I could do not to grab a knife and fork and eat this for dinner. But I shared - because it's nice and because consuming this much cheese in one sitting would not end well. The graham cracker crust was what you'd expect: graham crumbs, butter, ground almonds and sugar. The filling included a lot more ingredients than I've seen in a cheesecake before, some of which were: Baker's (Quark) cheese, egg yolks, sugar, vegetable oil, bread flour and butter milk. Whipped egg whites were what gave it a light, fluffy texture.
The raspberry topping was made by boiling frozen raspberries, water and corn starch. Cheesecake should be baked at a low temperature for a long time (this one was baked at 325 degrees for 20 minutes and then 20-25 minutes at 300 degrees). I will definitely be making this recipe again.
Finally! Cheesecake is my favourite dessert ever so I was excited to make this Baked Raspberry Chiffon version. It was all I could do not to grab a knife and fork and eat this for dinner. But I shared - because it's nice and because consuming this much cheese in one sitting would not end well. The graham cracker crust was what you'd expect: graham crumbs, butter, ground almonds and sugar. The filling included a lot more ingredients than I've seen in a cheesecake before, some of which were: Baker's (Quark) cheese, egg yolks, sugar, vegetable oil, bread flour and butter milk. Whipped egg whites were what gave it a light, fluffy texture.
The raspberry topping was made by boiling frozen raspberries, water and corn starch. Cheesecake should be baked at a low temperature for a long time (this one was baked at 325 degrees for 20 minutes and then 20-25 minutes at 300 degrees). I will definitely be making this recipe again.
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