his is a tried and tested cheesecake recipe that consistently delivers great results. Ideal for a 20 cm pan, it serves 6-8 people. The base is made with oat biscuits and butter, creating a firm and flavorful foundation. The creamy filling combines quark or Greek yogurt with cream cheese, sugar, cream, eggs, lemon juice, oil, vanilla essence, and vanilla pudding powder, ensuring a smooth and rich texture. Topped with a delightful fruit sauce made from strawberries, mixed berries, water, sugar, and starch, this cheesecake is as delicious as it is beautiful.
Why You’ll Love This:
- It’s a foolproof recipe that guarantees a perfect cheesecake every time.
- The creamy and rich texture paired with a crisp base is a delightful combination.
- The fruit topping adds a fresh and tangy contrast to the sweet, creamy filling.
- It’s versatile – you can switch the fruit topping to suit your preference.
Ingredients: Base:
- 1 pack oat biscuits (125g)
- 2 tbsp melted butter
Filling:
- 500g quark or Greek yogurt
- 200g cream cheese
- 100g (1 cup) granulated sugar (use 150g for a sweeter taste)
- 100ml (1 cup) cream
- 2 eggs
- 2 tbsp lemon juice
- 50ml (½ cup) vegetable oil
- 1 tsp vanilla essence or 1 sachet vanilla sugar
- 1 sachet vanilla pudding powder (37g)
Topping:
- 200g strawberries (or fruit of your choice)
- 100g mixed berries (or fruit of your choice)
- 100ml (1 cup) water
- 3 tbsp granulated sugar
- 2 tbsp starch
Instructions:
- Crush the biscuits in a food processor, mix with melted butter, and press evenly into the bottom of a springform pan. Chill in the refrigerator.
- For the filling, mix all ingredients except the pudding powder until smooth. Add pudding powder and mix quickly. Pour over the biscuit base and smooth the top. Wrap the sides of the pan with foil and place a heat-resistant container of water in the oven (to prevent cracking).
- Bake in a preheated oven at 160°C for about 1 hour. Let it cool.
- For the topping, blend fresh or frozen fruit with water, sugar, and starch. Boil for 1-2 minutes, then pour over the cheesecake. Let it cool to room temperature, then refrigerate for at least 3-4 hours.
Enjoy your perfectly smooth and delicious cheesecake!
