The most divine cheesecake ever.

If you are like me and get sick with the idea of wobbly food, this is for you. I love cheesecake but too often the consistency is very jelly-like. This cake you put in the oven and it stays in one piece because there are eggs in this recipe.

This is also a foolproof recipe since I´ve been able to deliver it many many times.. I´m not good at baking..

A pastel cheesecake

200g              Girgerbread

75g                Butter

Mix together and there´s the base of this cake. 

500g              Quark (I always use one half of natural and the other half whitechocolate&lime-flavoured)

200 g             Philadephia (original) cheese

2dl                 Sugar

3                    Eggs

1tbs               Vanilla sugar    

Mix everything together and pour the mixture on the gingerbread base into the cake tin.

250g              frozen berries (for example black currants create a beautiful contrast with the creamy cake)         

Bake the cake (175° celsius) for 40-45 minutes. When you get the cake out of the oven, pour the berries on the hot cake while it´s still in the cake tin and let it cool down near the window. When the cake is cool enough, put it in the fridge and leave in until it´s cold.