Raspberry Cheesecake with Shortcrust Base

Rub together the flour, baking powder, 100g sugar, and cold butter cut into cubes until it resembles wet breadcrumbs. Mix in the egg and work into a smooth dough. Press the mixture into the bottom of a springform pan, give it a light press, and bake at 180°C for 10 minutes, then let cool for 5–7 minutes.

Whisk the egg, sour cream, 100g sugar, and vanilla extract together until the sugar completely dissolves. Fold in the cottage cheese until you have a smooth, creamy filling, then gently fold in the raspberries, being careful not to crush them.

Pour the filling onto the cooled base, smooth the top, and bake at 180°C for 45–50 minutes until golden on top, testing doneness with a wooden skewer. Let the cake cool in the pan, then refrigerate for 30–40 minutes so the filling firms up.