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– For the mass:

220g of flour
50g powdered sugar
10 g vanilla sugar
120g butter
30g sour cream a pinch of salt
3 egg yolks

– For the cream:

600 g Greek yogurt or sour cream 70g sugar
10 g vanilla sugar
3 egg whites
70g sugar
100g raspberries


1. Mix together the flour, powdered sugar, vanilla sugar and diced butter. Combine all the ingredients by mixing with your hands.

2. After that, add egg yolks, sour cream and salt.

3. Mix until you get a uniform dough, then divide it into two equal parts.

4. Wrap the dough in some plastic wrap and place in the freezer.

5. Grate half of the dough into a mold (20 cm in diameter) covered with baking paper to make the base of the cheesecake.

6. Bake in a preheated oven at 190 degrees for 10 minutes.

7. Meanwhile make the cream by mixing sour cream (or yogurt), sugar, vanilla sugar and cornstarch.

8. Separately, beat the egg and add sugar a little at a time.

9. Add the beaten egg whites into the cream.

10. Now pour this mixture into the base you made earlier. Add raspberries on top, too.

11. Cover with the other half of the grated dough.

12. Bake at 160 degrees for 50 minutes.

13. When the baking time is over, leave the cake in the oven with the door open for another 30-40 minutes.

14. When the cake is completely cool, place it in the fridge for 3 hours. 15. Decorate with a little powdered sugar before serving.

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