Raspberry and cheese cake

Raspberry and Cheese Cake - a quick and delicious dessert

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 8

I propose a delicious recipe for raspberry and cheese cake that will surely become your favorite on weekend evenings or special occasions. This simple yet elegant dessert combines the fluffy texture of the layers with a creamy filling of cheese and fresh raspberries, bringing a touch of freshness and sweetness to every slice.

Necessary ingredients:

For the base:
- 5 egg whites
- 5 egg yolks
- 150 g sugar
- 150 g flour
- 1 packet (10 g) baking powder
- a pinch of salt

For the filling:
- 400 g cottage cheese (or cream cheese for a smoother texture)
- 200 g fresh raspberries (or frozen, thawed)
- 100 g sugar (you can adjust according to your preferences)
- 1 teaspoon vanilla extract
- 2 eggs

For decoration:
- Fresh raspberries
- Mint leaves (optional)
- Powdered sugar (optional)

Step-by-step instructions:

1. Preheat the oven to 180°C and prepare a cake pan (about 24 cm) by greasing it with butter and dusting with flour or using parchment paper.

2. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form stiff peaks. It’s ideal to use an electric mixer to make your work easier and achieve perfect peaks.

3. In another bowl, beat the egg yolks with the sugar until they become a light-colored cream. This is an essential step, as the incorporated air will help the layers rise.

4. Add the flour mixed with the baking powder to the egg yolk mixture, gently folding with a spatula until well combined.

5. Fold in the beaten egg whites, using gentle up-and-down motions to preserve the air in the mixture.

6. Pour the mixture into the prepared pan and bake at 180°C for 25-30 minutes, or until the base is golden and passes the toothpick test. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack.

7. Meanwhile, prepare the filling. In a bowl, mix the cottage cheese, sugar, eggs, and vanilla extract. Use a mixer to achieve a smooth consistency.

8. Gently fold in the raspberries, being careful not to crush them completely; a few larger pieces will add a rustic look and pleasant texture.

9. Once the base has completely cooled, pour the cheese and raspberry filling on top. Bake again at 180°C for 30-35 minutes or until the filling is set and slightly golden.

10. Allow the cake to cool completely before slicing. You can sprinkle powdered sugar on top for an elegant touch and add fresh raspberries and mint leaves for decoration.

Serving suggestions: This raspberry and cheese cake is perfect served alongside a scoop of vanilla ice cream or with a caramel sauce for a sweet-salty contrast. You can also experiment with other berries, such as blackberries or blueberries, to vary the flavor.

Practical tips:
- Make sure all ingredients are at room temperature for better mixing.
- If using frozen raspberries, drain excess water well before adding to the filling.
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.

Enjoy this raspberry and cheese cake, a dessert that combines elegance with simplicity, perfect for any occasion!