We’re being visited by Verdinium this week and when she first arrived last Thursday I had leftover cheesecake in the fridge. She tried it, liked it and asked me for the recipe. Instead of just scanning it for her I decided to bake another cake, take pictures and give her – and the rest of my lovely readers – the recipe in digital form.
This is the cheesecake recipe that was handed down from my Grandmum to me and she still makes it every time I come to visit.
Actual making time: ~20min
Baking time: 60-70min
For the crust:
200g plain flour, type 405
1 tsp baking powder
50-75g sugar (depending on your sweet tooth)
100g butter, soft
For the filling:
1 satchet vanilla sugar
grated lemon peel
1 satchet vanilla instant pudding
To make the pastry mix all ingredients, egg and butter last, and knead until the dough is smooth. Line the bottom of a springform pan with baking paper and snap on the outer ring, then roll out about 1/3 of your dough for the base and use the rest to cover the sides. Prick the base with a fork a few times and then set aside. Pre-heat oven to ~170°C.
Beat the egg whites with 1/3 of the filling sugar.Mix the egg yolks with quark, milk, vanilla sugar, regular sugar and lemon peel. Once the mixture is smooth add the instant pudding.
Pour the filling into the dough-lined pan. Put into the oven and bake for 70min or until the filling is golden brown on top (which means slightly shorter than I left mine in this time…).
If you can use pesticide free fresh organic lemons for the lemon peel part do so, the results are so much more aromatic than the packaged stuff from the supermarket! The vanilla pudding can be substituted by 2½ tbsp starch, a dash of salt and another pack of vanilla sugar (which can be self-made, too, of course, or simply be substituted by actual vanilla but then you’d have to add another tsp of sugar for the pudding substitute… oh, you know what I mean).
If you can’t get quark where you live: Here are a few substitute suggestions.
If you bake it tell me if you liked it!