On Sundays, I don’t like to share my morning coffee and my slice of delicious cheesecake with anyone. I consider myself generous, but there is simply no one who could convince me that devouring the entire slice of cheesecake by myself is a bad decision 🙂 Don’t we all have Sunday morning rituals that we start our day with? My favorite one is the first coffee for the day and the moment of silence, while I prepare myself for the upcoming week and whatever challenges it has to offer. Besides, silence rarely means hearing nothing. For me, this is the time when I can actually hear myself.
Nevertheless, I thought I can share something else with you… Namely my recipe for a cheesecake that will chase away any bad mood 😉 This is a classic recipe and the best thing about it is that you can get creative by serving it in different ways. For example, use fresh fruits like raspberries, blueberries, strawberries; roasted fruits like pumpkin, apple, pear or any jam of your choice.
Classic Cheesecake
Ingredients
- 200 g Butter biscuits
- 100 g Ladyfingers
- 120 g Butter, melted
- 500 g Low-fat curd cheese or Cream cheese
- 4 Eggs
- 80 g Butter, soft or melted
- 1 tsp Vanilla or 4-5 drops Vanilla extract
- 1 Lemon (its juice and grated zest)
- 7 g Baking powder
- 165 g Sugar
For the cream:
Directions
- Finely crush the biscuits and the ladyfingers.
- Add the melted butter and mix well. Work into a crumbly mixture.
- Line a springform pan with parchment paper.
- Add the mixture into the form, press down with the palms of your hands and form a cake base.
- Put it in the fridge while you prepare the cream.
- Preheat the oven to 180°C, top and bottom heat.
- Mix the butter with the sugar.
- Add the eggs and beat with a mixer.
- Stir in the quark, baking powder, vanilla, lemon juice and the grated lemon zest.
- Pour the cream over the cake base.
- Bake for approximately 45 minutes. The cake should get golden brown.
- After the baking, remove the cheesecake from the oven and let it cool.
- Garnish with fruits or jam before serving.
