The Cheesecake from my Christmas Special eBook
I have a friend (Kim) that loves travelling, and often she takes me to these countries that she visits through her narration of her experiences and through my imagination. She’s also a foodie, and knows very well that, more than anything, I’m more interested in the food she eats in the countries she visits. So, one day while I was visiting her she told me about a German cheese named ‘Quark’ that is often used in cheesecakes in Germany. Which I found to be very interesting as she described it to be some good form of cream cheese.
Since I love experimenting with new ingredients, I went to our local German shop to buy it, but I was told that there are strict laws to import it to South Africa and they couldn’t import it. However, the German lady at the store was very helpful and told me to mix cottage cheese and cream cheese as a substitute to Quark, and that’s how this cheesecake came about. I added lemon curd because I’m obsessed with anything lemony. Without blowing my own horn, I will admit that, this is the BEST cheesecake I’ve eaten all year, and I hope you love it too.
Side note: I first made this cake for my Christmas ebook special (here) and since we loved it so much, it found itself again to the father’s special. However this time I decorated it differently.
160g Biscuits (5 * Small Oreo packets)
50g Unsalted Butter
230g Cream Cheese
250g Cottage Cheese
150g Castor Sugar
3 Large Eggs
1 Egg Yolk
150g Sour Cream
100g Lemon Curd
2 Tablespoons Flour
Preheat oven to 170℃
Grease a springform pan with a baking spray and line the bottom and sides with a baking paper
- To make the base of the cheesecake: Remove the cream from the Oreo biscuits and transfer the biscuits into a food processor.
- Process the biscuits until they become fine crumbs, then add the butter and pulse again.
- Transfer the biscuits into the prepared baking pan, line at the bottom of the pan and press in with your hands or use the back of the spoon.
- Put the baking pan in the fridge for 10 minutes then transfer the pan to the preheated oven and bake for 10 minutes.
- Let the biscuit base cool for at least 30 minutes.
- Take a cling wrap and cover the bottom and sides of the pan. Then cover with a heavy-duty large piece of foil over the bottom to the sides of the pan.
- Fold the foil up and around the sides of the pan and place the pan inside a deep large roasting pan.
- To make the cheesecake filling: Transfer the cheeses into the food processor and pulse gently until it’s smooth, then add the sugar, and pulse in the eggs and egg yolk one at a time.
- Add sour cream and the lemon curd, pulse until all is well combined.
- Put a full kettle on.
- Back to the filling; use a spatula to stir the cheesecake filling and check for lumps. If there’s any, smoothen out with a spatula.
- Pour the filling onto the biscuit base, and pour hot water from the recently boiled kettle around the foil-wrapped pan. Make sure to not overfill.
- Transfer it as slowly as possible into the oven and bake for 1 hour. It should feel set, but not firmly so when gently touched with a tip of a finger. It should look cracked slightly on top and wobbly a bit.
- Take the roasting pan out of the oven, then remove the cheesecake pan from it. As soon as it is safe, peel off the foil and cling wrap.
- Leave it to cool completely then place it in the fridge and leave it to set overnight.
- Take it out of the fridge then remove from the pan and place it onto a cake stand, then serve.
Note: you can top the cheesecake by spreading sour cream on it or any topping you like really…..