A luscious creamy European-style baked cheesecake. This recipe makes a small cheesecake of 6 – 8 serves. For a larger cake add 50% to all the ingredients.
Crush 50g (1¾ oz) of walnuts and 200g (7 oz) of plain sweet biscuits (cookies) to a fine crumb and add 100g (3½ oz) of melted butter. Press into a small cake tin and up around the sides. Refrigerate until firm. Beat together 200g (7 oz) of cream cheese and 300g (10½ oz) of quarg (quark) then add 2 large eggs one at a time followed by ⅔ of a cup of sugar, 6 teaspoons of cornflour and the juice and grated rind of 1 small lemon. Pour into the prepared base and bake at 160℃ (320℉) for 50-60 minutes or until set. Cool and refrigerate before removing from the tin.
michelle picker cooks 