Baked Cheesecake
I looooooove cheesecake. A divine, creamy baked cheesecake even better! This perfect Baked Cheesecake recipe is easy, delicious and oh so Italiano!
Ingredients
For the base:
- 1 250g packet of Malt biscuits
- 120 g butter melted
- 3 tbsp caster sugar
For the filling:
- 3 eggs separated
- ¾ cup caster sugar
- 2 tsp vanilla sugar
- 100 g very soft butter
- 175 ml thickened cream
- 700 g Quark or Ricotta
- 1½ tbsp cornflour
- 3 egg whites
- pinch of salt
- 1 tbsp Lemon juice
Instructions
For the base:
- Combine the above and food process/mix well. Tip the mix into a 20cm springform cake tin, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon or your hands press the mix firmly against the tin to form a solid crust. Refrigerate for 1 hour.
For the filling:
- Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Add the quark and stir until the mixture is smooth and well combined.
- Whisk the egg whites with the salt until very stiff, then very fold in the quark mixture adding the sifted cornflour a little at a time. Pour the filling into the crust.
- Often I had some strained, tinned boysenberries or cherries at this point, if you wish to do this then pour in ? of the filling and spoon in a few spoonfuls of fruit then add the rest of the filling.
- Bake for 1–1¼ hours at 150°C or until the filling is set. If the top browns too quickly then cover with foil to finish. Once cooked allow to cool and serve!
Tried this recipe?Let us know how it was!
