Wash the fruit and berries and dry them carefully. If you use frozen fruit, defrost them on a punched plate. Wash the mince leaves and pat dry. Crack the eggs and separate yolks from egg whites. Grate the lemon and collect the zest. Roughly chop the pistachios. Grease the spring form pan.
Preheat the oven. Upper/lower heat: 170 °C; Convection heat: 150 °C.
The PastryIn a large mixing bowl, beat together Oldenburger Butter, sugar and flour until smooth. Roll out the dough to a diameter of 24 cm and fill onto a spring form pan ( Ø 24 cm, greased). Press on the rim with fingers. Prick the dough several times with a fork.
The Curd FillingMix the egg yolk with sugar, vanilla sugar and lemon peel.
Whisk in the curd and wheat semolina. Beat the egg white until stiff and fold into the curd mixture.
Spread the mixture on the base and smoothen it.
Place into the oven and bake for 60-65 minutes.
The Fruit ToppingPuree the raspberries together with the jam, press through a sieve and spread on the cake, leaving about 3-4 cm at the sides. Arrange the berries in the centre of the cheesecake.
Decorate the cake with mint or balm leaves, dust the cake with powdered sugar and sprinkle with pistachios.
The Final Touch