Raspberry Cheesecake

Quickly knead butter, 80 g sugar, a pinch of salt, 1 egg and the flour into a smooth shortcrust dough.

Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

Preheat the oven: fan 160 °C (conventional 180 °C). Grease a 26 cm springform pan.

Carefully melt the white couverture and let it cool briefly.

Beat together cream cheese, low-fat quark, the vanilla seeds, the remaining sugar and a pinch of salt until smooth.

Beat in the remaining eggs one at a time, then fold in the melted couverture.

Roll the dough out on a floured surface, line the pan and press up a high rim.

Pour the cheese filling into the pan and smooth the surface.

Bake in the preheated oven for about 45 minutes.

Let the cake rest in the turned-off oven or with the door slightly ajar for 15 minutes, then remove it.

Allow the cheesecake to cool completely.

Pick over the raspberries and arrange them on the cheesecake. Dust with powdered sugar and decorate with chocolate shavings.