Step 1: You will need
- 300 g butter biscuits, finely crumbled
- 110 g melted butter
- 600 g cream cheese
- 520 g quark cheese (or any low-fat, soft white cheese)
- 300 g sugar
- 1 vanilla essence
- 6 eggs
- 400 g sour cream
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 26 cm, spring baking ring
Step 2: Preheat the oven
Set the oven to 150ºC (300ºF/ gas mark 2).
Step 3: Prepare the biscuit base
Add the butter to the crumbled cookies and mix thoroughly.
Step 4: Add mix to the mould
Pour the mixture into the baking ring and using your hands, press it all down evenly. Place into the fridge for between 5-10 minutes to stiffen.
Step 5: Make the cheese mixture
Put the cream cheese into a mixing bowl. Follow with the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended.
Step 6: VIDEOJUG TIP
Stir, but don't beat the mixture. So as not to whisk in air, and make it too light in texture.
Step 7: Stir in the eggs
Add an egg to the mixture and stir it in thoroughly. Repeat for each of the other eggs in turn.
Step 8: Add the sour cream
Put the sour cream into the bowl and stir it in thoroughly, but again, take care not to beat the mixture.
Step 9: Pour cheese mixture into baking ring
Slowly and evenly, pour the mixture into the baking ring. It is now ready to go in the oven.
Step 10: Bake the cheesecake
Place it into the lower part of the oven and let it bake for approximately 1hr 15 minutes.
Step 11: Remove from the oven
When the cheesecake is ready it should be cooked but have a slightly wobbly consistency. Take it out, let it cool down and place in the fridge to set, for a minimum of 4 hours.
Step 12: Serve
Slide a knife all around the edge of the cheesecake to free it from the sides. Release the spring of the baking ring and take it off. Dust the cake with some icing sugar and slice it into portions. Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint.