Pheeww, that was kind of a bit translation work

This month theme is coming in some minutes since nonsuch has not taken the initiative until now.

Line the springform pan with baking paper. For the dough, chop the chocolate coating, cut the butter into pieces and melt both together in a metal bowl over a warm water bath. Put the biscuits into a freezer bag and crumble them finely in it. Mix them with the chocolate butter and spread them with a tablespoon on the bottom of the mould and press them firmly. Spread 150 g raspberries (pat dry well!) on the cake base.

For the topping, soak gelatine in cold water. Puree 100 g raspberries with 25 g icing sugar and pass through a fine sieve. Mix cream cheese and quark with the remaining icing sugar and vanilla until smooth. Heat 1 tbsp. lemon juice in a small pot. Squeeze 2 gelatine leaves dripping wet and dissolve them in it. Stir the raspberry puree into the gelatine.

Heat the rest of the lemon juice in another pot, squeeze out the remaining gelatine soaking wet and dissolve in it. Stir in a little cheese-quark cream, then stir this mixture into the rest of the mixture. Whip the cream until stiff and fold in.

Spread the cheese-quark-cream on the base and smooth it down, spread the liquid raspberry puree in a circle with a spoon and swirl it gently with the cheese mixture with a fork. Chill the cake in the mould for at least 5 hours.

Remove the cheesecake from the mould and decorate with raspberries.

TIP: Passing fruit can be annoying, but the fine fruit pulp is a real treat. It's fun with a Flotte Lotte - just crank it a few times, then annoying pips and the like are a thing of the past.