INGREDIENTS:
For the crust
· 75 gr salted butter
· 15 graham crackers
For the raspberry swirl
· 200 gr raspberries, fresh or frozen
· 2 tablespoons (1 dl) icing sugar
For the filling
· White chocolate 200 gr
· 1 ½ deciliter sugar
· 600 gr cream cheese
· 2 eggs
· 250 gr vanilla quark
· Zest and juice of 1 lemon
· 1 teaspoon vanilla powder
Instructions
Have all ingredients at room temperature. Preheat oven to 200 degrees with a rack in the center.
Melt the butter.
Crush the graham crackers into crumbs. I do this in a food processor.
Combine the cracker crumbs and the butter and distribute them on the bottom of a springform, forming a crust.
Bake for 10 minutes, take out from oven and reduce the temperature to 150 degrees.
Boil up the raspberries and the icing sugar a few minutes. Pass the puree through a fine-mesh strainer to remove all the seeds. Allow to cool.
Chop and melt the chocolate in the microwave or over a water bath.
In a large mixing bowl, beat the softened cream cheese for 30 to 60 seconds, just until smooth.
Pour in the sugar. Add the eggs, beating until just incorporated.
Add the quark, lemon zest, lemon juice, and vanilla. Fold in the melted chocolate Beat briefly, just until combined.
Pour creamy filling into crust.
Pour dollots of raspberry puree over creamy filling. Use a toothpick to swirl it into the top of the filling any way you like.
Bake for 40 minutes, until the outsides of the cake are set, and the center still jiggles when you move the pan.
Turn off the oven and leave the cake rest in the oven for an hour.
Cover cake and refrigerate overnight.
Carefully remove outer ring from cake and serve.
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