Cheesecake with raspberries

Preparation

• 1
  For the base, melt the butter in a small saucepan and set aside. Put the Kölln cinnamon pillows in a freezer bag and crumble them with a rolling pin. Mix the cinnamon crumbs with the butter and press them into the base of a pan lined with baking paper.
• 2
  For the filling, stir together the cream cheese, yogurt and crème fraîche until smooth. Stir in the egg, vanilla paste, sugar and cinnamon as well as cream and vanilla pudding powder.
• 3
  Spread the filling on the cinnamon base, smooth it out and bake the cake in the preheated oven.
• 4
  For the topping, slowly bring the frozen raspberries and sugar to the boil in a pot and mash them lightly with a potato masher. Mix the starch with cold water until smooth, stir into the raspberries and bring to the boil briefly. Allow to cool and spread over the cheesecake. Place the cake in the refrigerator for a few hours (preferably overnight). Serve garnished with fresh raspberries.
• 5
  Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 45 – 60 minutes