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