Simple Baked Cheesecake

A community recipe by slashkilter

Not tested or verified by Nigella.com

Introduction

This is my favourite cheesecake ever. It's not as light and frothy as a cream-cheese & eggwhites based one, but it's baked up in a flash and perfectly comforting and custardy.

Ingredients

Serves: 10

Metric Cups

For the Dough

250 grams flour
1 teaspoon baking powder
1 egg
80 grams sugar
100 grams butter

For the Cheese Mix

½ kilogram quark
2 eggs
125 millilitres sunflower oil (or rapeseed)
150 grams sugar
500 millilitres milk (semi-skimmed is fine)
1 packet vanilla custard (instant)
1 tablespoon cornflour

For the Dough

9 ounces flour
1 teaspoon baking powder
1 egg
3 ounces sugar
4 ounces butter

For the Cheese Mix

1 pound quark
2 eggs
½ cup vegetable oil (or rapeseed)
5 ounces sugar
17½ fluid ounces milk (semi-skimmed is fine)
1 packet vanilla custard (instant)
1 tablespoon cornstarch

Method

Simple Baked Cheesecake is a community recipe submitted by slashkilter and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease and line a 24cm springform tin, pre-heat the oven to 180C.

For the batter, cream the butter with the sugar and add the egg.

Sift the flour and baking powder together with the sugar. Add the wet ingredients to the dry and work until you have a rather firm, squishy dough.

Line the springform with 2/3 of the dough, poke it several times with a fork and blind-bake it for ca. 10 minutes.

In the meantime, mix all the wet ingredients together until all the lumps from the Quark have dissolved. The mixture will be very runny and wet.

If your custard mix doesn't have a large amount of cornflour in it, add the extra spoonful and incorporate.

Take the tin out and let it cool for a few minutes. Shape the rest of the dough along the tin into a squdgy rim, then pour in the custardy mix.

Bake for about 1 hour or until it stops wobbling in the middle of the form.

Grease and line a 24cm springform tin, pre-heat the oven to 180C.

For the batter, cream the butter with the sugar and add the egg.

Sift the flour and baking powder together with the sugar. Add the wet ingredients to the dry and work until you have a rather firm, squishy dough.

Line the springform with 2/3 of the dough, poke it several times with a fork and blind-bake it for ca. 10 minutes.

In the meantime, mix all the wet ingredients together until all the lumps from the Quark have dissolved. The mixture will be very runny and wet.

If your custard mix doesn't have a large amount of cornstarch in it, add the extra spoonful and incorporate.

Take the tin out and let it cool for a few minutes. Shape the rest of the dough along the tin into a squdgy rim, then pour in the custardy mix.

Bake for about 1 hour or until it stops wobbling in the middle of the form.

Additional Information

Tastes divine when it's still slightly warm from the oven - best enjoyed with a tall glass of ice cold milk.

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Introduction

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For the Dough

For the Cheese Mix

For the Dough

For the Cheese Mix

Method

Additional Information

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