My favourite cheesecake recipe 

75g- 90g unsalted butter 
200g digestive (or similar) biscuits crushed 
2 tablespoons almonds, finely chopped 
500g Quark 
200g double cream 
finely grated rind of 1 lemon 
90g caster sugar 
juice of 2 lemons 
2 gelatin leaves or 3 teaspoons of powdered gelatin 
berries to decorate 
20cm (8 inches) springform cake tin

This smooth, tangy cheesecake can be decorated with any fruit in season. The cake is quite filling, so a small slice is plenty. 

Melt the butter and combine with the biscuit crumbs and chopped almonds. Spoon the mixture into the base of the springform cake tin and spread evenly, pressing firmly down onto the base and place in the refrigerator until required. 

Blend the quark, lemon rind and sugar until smooth.

Prepare the gelatin according to the directions, combine with lemon juice and stir into the prepared quark mixture.

Whip cream until thick, gently fold whipped cream into quark mixture. Pour mixture over the biscuit base and refrigerate for at least 2 – 3 hours until set.

Prepare fruit, any berries are a perfect foil for the rich smoothness of the cheesecake, and decorate the surface of the cake.

Carefully run a knife around the inside of the tin before unmoulding and placing on a plate.
If you have any questions then please contact us