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Chilled cheesecake

bottom crust:

200 g Digestive-cookies
80 g butter
1½ tbsp granulated gelatine
100 ml water
200 ml sugar
1 tsp vanilla sugar
juice of ½ lemon
250 g smooth, soft quark or cream cheese
200 ml cream

Bottom crust:
Melt the butter. Break the cookies into pieces and place them in a plastic bag. Crush them finely by tapping and rolling with a rolling pin. You may also use a mixer to powder the cookies. Mix the crushed cookies with the melted butter. Line the bottom and sides of a springform pan (Ø 20 cm) with aluminium foil. Press the cookie mixture into the bottom of the pan with the back of a metal spoon. Put the pan in refrigerator for the cookie mixture to harden.

Bring the water to the boil, take off the heat and dissolve the granulated gelatine in it. Stir in half of the sugar and the lemon juice. Stir until the sugar dissolves and let the mixture cool down a bit. Beat the rest of the sugar and the gelatine mixture into the softened quark. Whip the cream  —  not too firm  —  and fold into the quark mixture. Pour the mixture in the pan and place in freezer until set and firm. Take the cake out to room temperature 1 hour before serving.

Serving suggestion:
Serve the cheesecake with fresh fruit and/or berries or with fruit sauce, like raspberry sauce.

Recipe source: unknown German women's magazine, 1980s.


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