Buttercake with cheesecake topping and red fruit

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 150 degrees (lower and upper heat). Cover the bottom of the springform tin with baking paper and grease in the side with butter or baking spray.

2. 02

   STEP 2

   Done

   Tip: Don't cut the sheet of baking paper, but leave it intact. During baking, butter can leak and then it is immediately caught by the baking paper which sticks out.

3. 03

   STEP 3

   Done

   Mix the butter, egg yolk, self-running baking flour, sugar and the pinch of salt together into a ball. You can do this with your hands in a bowl or use the beater of your stand mixer.

4. 04

   STEP 4

   Done

   Cover the bottom of your springform tin with the buttercake dough and smooth with the bulbous side of a spoon.

5. 05

   STEP 5

   Done

   Stir for the cheesecake topping the cream cheese with a spoon and then quickly beat creamy with the sugar, the egg, the crème fraîche, flour, lemon rasp and vanilla extract. Make sure all the lumps are gone.

6. 06

   STEP 6

   Done

   Pour the fresh raspberries coarsely with a fork and stir quickly through the mixture. Then cook evenly over the buttercake in the spring form. Smoothly iron and tap the springform tin on your counter a few times so air can escape.

7. 07

   STEP 7

   Done

   Bake the buttercake with cheesecake topping for 35 minutes in the oven until the top is just cooked. Then remove from the oven and let cool completely on a wire rack.

8. 08

   STEP 8

   Done

   Once cooled, garnish the top generously with red fruit.