An Orange Cheesecake

with Raspberries

September 06, 2026 • Autumn American With Cheese With fresh fruit Cakes

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125g soft butter
150g caster sugar
2 free-range organic eggs
50g self-rising flour
½ teaspoon baking powder
450g full-fat quark, well drained
2 tablespoons orange zest
60g all-purpose flour
250g crème fraîche
Optional: fresh raspberries

We have picked a lot of beautiful raspberries from the garden, so today we are baking an orange cheesecake with raspberries on top. How delicious is that?If you don't like raspberries, you can add any other fruit; but it tastes also beautiful with just a dusting of icing sugar.

Here is how to make an orange cheesecake with raspberries
Let the quark drain for at least 1 hour before you start on the cheesecake.

Mix it all together until combined.

Grease the spring form with butter and do the edge as well.

Spoon the batter for the bottom into the spring form, smoothen.

Use the rounded side of a moist spoon to smooth the top
Cover the springform and chill it in the fridge for the moment

How you make the flling

Beat 75g butter and 100g sugar pale and creamy.

Beat the second egg loosely using a whisk.

Grate 2 tablespoons of the zest of an organic orange.

Add the zest and juice to the mixture.

Also add the beaten egg to the mixture.

Fold it all in until it is well combined.

Fold 60g of sifted flour into the mixture.

Gently fold the quark into the filling.

Finally, do the same with the crème fraîche.

Smoothen the top using a tablespoon again.

Preheat the oven to 160°C

Bake the cheesecake for 75 to 90 minutes.

Let the cheesecake cool in the tin.

Slide it gently on a serving platter.

A new recipe should be tasted first!

The cheesecake smells and tastes delicious!

We do hope you enjoy this recipe as much as we do!