Easy & Quick Curd Cheese Cake with Raspberries
·Preheat the oven
Preheat the oven to 170°C, using conventional top and bottom heat. Place the rack in the lower part of the oven.
Line the tin with the pastry
Unwrap the shortcrust pastry and fit it into a round tin about 28 cm in diameter. The pastry comes on baking paper in the pack and will definitely overhang the tin.
Tip: trim with scissors
To trim it to size right in the tin, simply use a clean pair of scissors to cut through both the paper and the pastry at once, shaping it as needed.
Shape the edges
Use the strip of pastry you trimmed off to build up the edges where the pastry falls short in the tin. Press it firmly into place and neaten up the whole rim.
Curd cheese mixture
Put the curd cheese in a bowl, crack in the eggs and add the sugar. Feel free to adjust the amount of sugar in the recipe to suit your own taste, since some people prefer sweeter desserts and others less sweet.
Mix thoroughly
Mix the curd cheese, sugar and eggs together well until the mixture is smooth and evenly coloured, with no streaks of unmixed egg or sugar left. Season the filling with a pinch of vanilla and pour in the cream, again stirring it in thoroughly until smooth.
Adjust the sweetness
Don't forget to taste as you go. At this point you can add a bit more sugar if the filling doesn't seem sweet enough.
Scatter over the fruit
Pour the prepared curd cheese filling into the tin, over the pastry. Smooth the surface and press the fruit into the filling. In our case we used frozen raspberries, which we didn't thaw before using.
Bake
Bake in the preheated oven for 40–50 minutes. The edges of the cake should darken slightly. Once out of the oven, let it cool for about an hour so it slices neatly.
