- Servings: 10
- Prep: 20 mins
- Total: 90 mins
Method
Preheat oven to 175 C
BASE
Mix all ingredients together to form a smooth dough. Using 2/3 of the dough line the base of a greased 26-28cm springform cake tin. With the remaining 1/3 line the sides of the tin, it should be 3-4cm high up the wall of the tin.
FILLING
Mix the quark, 100g of the sugar, egg yokes and vanilla essence in a bowl until smooth.
Add milk and Cheesecake Aid and mix well.
Beat the remaining 50g of sugar and egg whites to a meringue.
Fold in the meringue into the batter mixture.
Bake in the middle of the oven for approximately 70 minutes.
Once cooked do not remove from the oven. Allow to cool inside the oven with the oven door ½ open. The cheesecake should have slight wobble in the centre. Cool for a further 15mins outside the oven before removing from tin.
Ingredients
BASE
200g Plain flour
1tsp Baking Powder
75g Butter
75g Caster Sugar
1 Egg
FILLING
750g Barambah Quark
150g Caster Sugar
4 Eggs (Separated)
1 Packet Cheesecake Aid Mix (Kasekuchen Hilfe – available from many continental stores & delis)
3-4 Drops Vanilla Essence
250ml Barambah Milk