Directions

• Whip the whites to soft peaks with half the sugar.
• Whip the butter with the remaining sugar until creamy. Add the sour cream and vanilla essence and whip again.
• Add half of the flour sifted with the baking powder. Add the whipped whites and mix gently with a spatula using an upward motion.
• Add the remaining flour and mix gently until homogeneous.
• Put the dough into the form and smooth it out.
• For the cheese cream, mix cream cheese with sugar with a whisk. Add sour cream and vanilla essence and knead. One at a time add the eggs, kneading well after each one.
• Pour the cream on top of the dough.
• Spread raspberries on top of the cream.
• Send the dish to a preheated to 160 degrees oven and bake until done, about 45-60 minutes (time depends on the particular oven). The pie is done when only its middle is shaking when you tap on the side of the mold.
• Let the pie cool to room temperature right in the form. Then put it in the fridge overnight. Take the cooled pie out of the form, cut it into slices and serve.