"Moist, creamy, light and delicious. This traditional cheesecake recipe is easy to follow and can be made with and without quark...."
INGREDIENTS
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250 g flour (8.8 oz (Germany type 405, UK plain four, USA pastry flour) )
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125 g butter ( 4.4 oz - at room temperature )
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100 g sugar (3.5 oz)
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1 egg (medium size, at room temperature )
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1 tsp baking powder
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1 kg Quark (35 oz - OR 500 g / 17.6 oz cream cheese and 500 g / 17.6 oz Greek yoghurt (10% fat) )
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200 g granulated sugar (7 oz)
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200 g whipping cream (7 oz )
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5 medium eggs (at room temperature )
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40 g corn flour
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2 tsp vanilla sugar
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1 tsp grated lemon peel