Irresistible Cheesecake Delight

Irresistible Cheesecake Delight

Ingredients:

• 4 eggs, separated
• 2 packets of vanilla sugar (16g) for egg whites 
• A pinch of salt 
• 120g sugar for egg yolks 
• 100g liquid butter 
• Zest and juice of 1 organic lemon 
• 750g quark (or ricotta or mascarpone) 
• 150ml milk 
• 60g starch flour 
• 1 pomegranate

Instructions:

1. Preheat your oven to 180°C (356°F). Grease a 26cm baking pan.
2. In a bowl, beat the egg whites with the 2 packets of vanilla sugar and a pinch of salt until stiff peaks form.
3. In another bowl, mix 120g sugar with egg yolks until creamy.
4. Add 100g of liquid butter, lemon zest, and juice to the egg yolk mixture. Mix well.
5. Gently fold in 750g of quark (or ricotta or mascarpone) and 150ml of milk.
6. Gradually add 60g of starch flour, ensuring no lumps remain.
7. Carefully fold in the beaten egg whites.
8. Pour the mixture into the greased baking pan.
9. Bake in the preheated oven for about 1 hour.
10. Turn off the oven and leave the cake inside for an additional 30 minutes with the oven door open.
11. Allow the cake to cool slightly before cutting.
12. Top the cheesecake with pomegranate seeds for a burst of flavor and color.
13. Enjoy this incredibly delicious cheesecake, a treat that’s worth baking almost every day!