Cheesecake with crispbread base and raspberry topping

  • Servings 8 portions
  • Cooking Time 60 minutes

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    3.2/5 based on 2441 votes.

Try this remake of the classic cheesecake dessert made with crispbread base for a crunchy twist.




  • 500 g quark
  • 400 g Cream cheese
  • 100 ml icing sugar
  • Juice and zest of 1 lemon (washed)
  • 1 tbsp potato flour
  • 3 eggs
  • Fresh Raspberris
This is how you do it


  1. Preheat the oven to 175 °C.
  2. Line a cake tin with baking paper.
  3. Crush the crispbread in a plastic bag using a rolling pin and place in a bowl.
  4. Mix in the melted butter, vanilla sugar and cinnamon.
  5. Press down firmly to line the base of the tin.
  6. Mix the filling ingredients.
  7. Spread on top of the crumb base.
  8. Bake in the lower part of the oven for approx. 45 minutes or until firm.
  9. Garnish with fresh raspberries to give a sourish contrast to the sweet cake.
  10. Well done! Now it's time to take a bite...