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Simple Baked Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my favourite cheesecake ever. It's not as light and frothy as a cream-cheese & eggwhites based one, but it's baked up in a flash and perfectly comforting and custardy.

This is my favourite cheesecake ever. It's not as light and frothy as a cream-cheese & eggwhites based one, but it's baked up in a flash and perfectly comforting and custardy.

Ingredients

Serves: 10

Metric Cups

For the Dough

  • 250 grams flour
  • 1 teaspoon baking powder
  • 1 egg
  • 80 grams sugar
  • 100 grams butter

For the Cheese Mix

  • ½ kilogram quark
  • 2 eggs
  • 125 millilitres sunflower oil (or rapeseed)
  • 150 grams sugar
  • 500 millilitres milk (semi-skimmed is fine)
  • 1 packet vanilla custard (instant)
  • 1 tablespoon cornflour

For the Dough

  • 9 ounces flour
  • 1 teaspoon baking powder
  • 1 egg
  • 3 ounces sugar
  • 4 ounces butter

For the Cheese Mix

  • 1 pound quark
  • 2 eggs
  • ½ cup vegetable oil (or rapeseed)
  • 5 ounces sugar
  • 17½ fluid ounces milk (semi-skimmed is fine)
  • 1 packet vanilla custard (instant)
  • 1 tablespoon cornstarch

Method

Simple Baked Cheesecake is a community recipe submitted by slashkilter and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease and line a 24cm springform tin, pre-heat the oven to 180C.
  • For the batter, cream the butter with the sugar and add the egg.
  • Sift the flour and baking powder together with the sugar. Add the wet ingredients to the dry and work until you have a rather firm, squishy dough.
  • Line the springform with 2/3 of the dough, poke it several times with a fork and blind-bake it for ca. 10 minutes.
  • In the meantime, mix all the wet ingredients together until all the lumps from the Quark have dissolved. The mixture will be very runny and wet.
  • If your custard mix doesn't have a large amount of cornflour in it, add the extra spoonful and incorporate.
  • Take the tin out and let it cool for a few minutes. Shape the rest of the dough along the tin into a squdgy rim, then pour in the custardy mix.
  • Bake for about 1 hour or until it stops wobbling in the middle of the form.

  • Grease and line a 24cm springform tin, pre-heat the oven to 180C.
  • For the batter, cream the butter with the sugar and add the egg.
  • Sift the flour and baking powder together with the sugar. Add the wet ingredients to the dry and work until you have a rather firm, squishy dough.
  • Line the springform with 2/3 of the dough, poke it several times with a fork and blind-bake it for ca. 10 minutes.
  • In the meantime, mix all the wet ingredients together until all the lumps from the Quark have dissolved. The mixture will be very runny and wet.
  • If your custard mix doesn't have a large amount of cornstarch in it, add the extra spoonful and incorporate.
  • Take the tin out and let it cool for a few minutes. Shape the rest of the dough along the tin into a squdgy rim, then pour in the custardy mix.
  • Bake for about 1 hour or until it stops wobbling in the middle of the form.

    • Additional Information

    Tastes divine when it's still slightly warm from the oven - best enjoyed with a tall glass of ice cold milk.

    Tastes divine when it's still slightly warm from the oven - best enjoyed with a tall glass of ice cold milk.

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