Ingredients
- 300 g butter biscuits, finely crumbled
- 110 g melted butter
- 600 g cream cheese
- 520 g quark cheese
- 300 g sugar
- 1 tbsp vanilla essence
- 6 eggs
- 400 g sour cream
Instructions
Step 1
Pre-heat the oven to 150ºC (300ºF/ gas mark 2).
Step 2
Mix the butter and the crumbled cookies.
Step 3
Add the mixture into a baking ring with your hands, evenly press it all down. Put them into a fridge for 5 to 10 minutes to stiffen.
Step 4
Add the cream cheese into a bowl. Then add the quark cheese, sugar and vanilla. Use spatula to fold and mix, then continue with the whisk and stir vigorously until everything is evenly blended.
Step 5
Stir in an egg to the mixture thoroughly. Repeat the process with the other eggs in turn.
Step 6
Stir the sour cream into the bowl thoroughly, Be aware not to beat the mixture.
Step 7
Pour the mixture into the baking ring slowly and evenly. Now ready to go in the oven.
Step 8
Put it into the lower part of the oven, bake it for around 65 minutes.
Step 9
When the cheesecake is ready, it should be cooked but have a slightly wobbly consistency. Remove, cool down and place in the fridge to set, for at lease 4 hours.
Step 10
Slide a knife all around the edge of the cheesecake to free it from the sides. Release the spring of the baking ring and remove. Add the cake with some icing sugar, then slice it into portions. Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint.
