Recipe from Agi Adler
This cheesecake is made with 2 types of cheese and sour cream. It has relatively few eggs, and you don't have to separate them, which saves time. A full size cheesecake has 1 kilo of cheese. This one has three quarters of that amount, so it will make a slightly smaller cake. It is rich and delicious, with a smooth texture and slightly lemony taste. By the way, if you like more lemon, feel free to increase the amount here.
A vital note about cheesecake. If there is a great white cheese where you live - quark, tworog - use that! You can't go past the best local produce for this cake.
- 250 g ricotta cheese
- 250g cream cheese eg Philadelphia
- 250 g sour cream
- I cup caster sugar
- 1/4 cup cornflour
- 3 eggs
- I teaspoon lemon juice
1. Grease and paper line the base of a 21 cm spring-form tin.
2. Place all the ingredients in mix master or food processor and beat until the mixture is smooth and creamy.
3. Pour the mixture into the baking tin and bake at I 60°C for an hour. Cool in the tin on a wire rack. Remove from the tin when cooled and serve with berry topping and yoghurt or whipped cream.
Fresh berries are best. Raspberries, strawberries, blackberries - or a mixture - whatever is available near you.
In winter, or when none are available, you can make a berry sauce, a la the New York cheesecakes.
- 2 cups frozen berries
- 1 heaped tablespoon cornflour.
Mix together one tablespoon cornflour with a little of the berry juice to form a paste. Add to the berries in a pot over a low flame, until the mixture thickens. Cool and spoon over the cheesecake.