Crispbread Cheesecake with Raspberry Sauce

Base:
10 slices FINN CRISP Traditional/Hi-Fibre crispbread
100 g butter, melted
2 tsp vanilla sugar
2 tsp cinnamon

Filling:
500 g quark
400 g Philadelphia cream cheese
100 ml icing sugar
Juice and zest of 1 lemon (washed)
1 tbsp potato flour
3 eggs

Preheat the oven to 175 °C.
Line a cake tin with baking paper.
Crush the crispbread in a plastic bag using a rolling pin and place in a bowl.
Mix in the melted butter, vanilla sugar and cinnamon. Press down firmly to line the base of the tin.
Mix the filling ingredients.
Spread on top of the crumb base.
Bake in the lower part of the oven for approx. 45 minutes or until firm.

Raspberry sauce for cheesecake:
500 g raspberries
100 ml sugar
100 ml water

Heat the ingredients in a saucepan until the sugar melts.
Push through a sieve and serve with cheesecake.

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