BAKED CHEESECAKE

by Paula Senior
(Nerja, Spain)

125 grms softened butter
250 grms sugar
4 eggs
Vanilla essence
1 lemon
1 kilo Quark (best from Aldi at 0.3% fat)
125 grms Philadelphia light cream cheese
3 level tablsps. plain flour

Method

Heat oven to 160o C. Put the quark, egg yolks and sugar into a mixer and beat really well for about 5 minutes. Add the grated rind of the lemon and the juice, the vanilla essence, the cream cheese and the flour. Again beat well. Whip up the egg whites until stiff, fold well into the mixture. Put into a baking tin about 9-10” wide. Cook for one hour. Keep checking that the centre has cooked through and if still “goopy” keep cooking. Leave to cool in the container, turn out onto a plate, swirl crème fraiche over the top, decorate with fruit i.e. strawberries or raspberries etc., and serve. Puree the fruit you have used to decorate the top and dribble it over each portion.
Note: You can add fruit to the mixture, by pouring in a little of the cheesecake mixture into the pan then sprinkling the fruit over, then filling up with the rest of the mixture.