My mum makes the most fabulous baked cheesecake. So, I got under her feet in the kitchen last week to photograph proceedings.
This is the recipe, I think it’s from a 1970s magazine. Though mum knows exactly what to do, she still gets it out every time she makes the cake… a bit like a good luck charm 😉
The dough that will become the base of the cake. None of this crumbling-up-biscuits malarkey…!
The main ingredient for baked cheesecake is Quark, also called ‘Topfen’ in Southern Germany. When I first moved to the UK more than 20 years ago, it wasn’t available, but now you can get it in virtually any larger supermarket.
And in goes the filling, which seemed to take ages to mix together 🙂
An egg yolk brushed over the top before baking gives the cake a nice golden colour
A side view of the finished article
And it was totally delicious 🙂
In case you’ve missed my mum’s equally fabulous damson dumplings, just click here.