Recipe submitted by Rangadevi dasi
Spring Cheesecake
I have figured out this cheesecake recipe after experimenting and trying out different combinations for many years. Finally I am really happy with the result! It has a crispy base and firm and creamy filling with a refreshing accent of mild fruit.
Base
- 100 gm butter
- 100 gm wholegrain flour
- 100 gm rolled oats
- 150 gm sugar
- 1/2 tsp vanilla sugar
Filling
- 500 gm quark
- 400 gm milk 200g sour cream (creme fraiche)
- 250 gm sugar
- 2 tsp vanilla sugar
- 70 gm vanilla pudding powder
- 800 gm cane of peach halves in syrup
- Optional: another 800g cane of peach halves in syrup for decoration
Melt butter
In a bowl mix flour, rolled oats, sugar and vanilla sugar, add melted butter and mix well, rub it with your fingers. It will be quite try mixture, but that’s ok.
Cover your cake tin with baking paper or smear it with butter and spoon the mixture in the tin and press it with your palms to form a strong layer on the bottom of the tin.
Preheat the oven to 180C and bake the base for 10 min or until it starts to get slightly golden, then remove from the oven.
In a bowl mix together all the ingredients for the filling except for peaches and mix very well. I like to use electric mixer for this. The mixture will be quite liquid, but do not worry it will firm up after baking
Take the peach halves out of the syrup and cut into cubes.
Mix the peaches into the filling
Carefully pour or spoon the filling in the cake tin on top of the base.
Bake with 180C for 1 h.
When the cake is ready let it cool down and the best is to keep it in the fridge overnight or at least 2h before serving.
Open another cane of peach halves in syrup cut the peaches into slices and decorate the cake right before serving.
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