With crispy crumble topping (Print Version)

# Ingredients:

→ Crust and Streusel

01 - 1 1/4 cups (160g) all-purpose flour
02 - 3 tablespoons (40g) sugar
03 - 1 teaspoon baking powder
04 - 7 tablespoons (100g) cold butter, cubed
05 - 1 egg

→ Quark Filling

06 - 1 pound (500g) low-fat quark or Greek yogurt
07 - 1/2 cup (100g) sugar
08 - 1 package vanilla pudding mix (not instant)
09 - 1 egg

→ Topping

10 - 7 oz (200g) fresh or frozen raspberries
11 - 1 tablespoon cornstarch
12 - Powdered sugar for dusting

# Instructions:

01 - Mix the flour and baking powder, then add sugar, cold butter cubes, and egg. Knead into a uniform dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, wash or thaw the raspberries and drain them.
02 - For the filling, combine the quark, sugar, pudding mix, and egg in a bowl and mix briefly until smooth.
03 - Line a small springform pan (approximately 8 inches/20cm in diameter) with parchment paper or thoroughly grease it.
04 - Remove the dough from the refrigerator and divide it into roughly equal portions. Press one half onto the bottom of the pan, then spread the quark mixture over it, smoothing the surface.
05 - Toss the raspberries with cornstarch and distribute them evenly over the quark mixture.
06 - Form the streusel topping with the remaining dough by pinching off small, flat pieces and distributing them over the raspberries.
07 - Preheat the oven to 350°F (180°C) conventional heat. Bake the cake for about 50-60 minutes, until the streusel turns golden brown and the center is no longer very wobbly.
08 - After the cake has completely cooled, remove it from the pan and dust with powdered sugar before serving.

# Notes:

01 - This delicious cheesecake recipe makes a raspberry quark cake with streusel that's perfect for a small springform pan.
02 - Allow the cake to cool completely before cutting to ensure it remains stable and doesn't collapse.
03 - The raspberries can be replaced with other fruits such as cherries, blueberries, or blackberries.
04 - The cornstarch helps absorb excess moisture from the berries.

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