Was actually pretty happy about the outcome of this thing.
Original recipe found here (in swedish). It's a shortcrust cake with sourcream/cream cheese filling, (compared to the original, I exchanged the curd for cream cheese, and added raspberries as well). Against my better judgement I also tried converting the measurements, just to give you an idea of proportions and not necessarily the exact amounts.
Shortcrust
500 gram butter (~1 pound) (room temperature, cut in pieces, not melted)
10 dl flour (~4 cups)
4 dl granulated sugar (~1.5 cups)
4 tablespoons vanilla sugar
1 tablespoon baking powder
Just mix it well until all of it becomes moist, soft crumbs.
Filling
Raspberries (unsure how much I used, 4 dl / 1.5 cups?)
200 grams cream cheese (~0.5 pounds)
5 dl sourcream (~2 cups)
4 eggs
3 dl granulated sugar (~1.25 cups)
1 tablespoon vanilla sugar
Raspberries are added later, mix all the other ingredients together until there are no clumps. It WILL look very runny but those eggs won't make that a problem.
Assembly
Take a roasting pan (mine was 30 x 40 cm, soooo 12x16 inches?) with high edges, cover it with a parching paper. Put half of the shortcrust on the paper, press and flatten it so that it covers the pan's space. Add the liquid filling, sprinkle the raspberries evenly, and then sprinkle the other half of the shortcrust on top. Bake the whole thing for 30 minutes in 200 Celcius (~390 Fahrenheit), let it cool off, and then it should be stable enough to grab a slice. I'm on a diet, unsure why I made this, but it tasted great.