You will need:
- 250 g butter biscuits, crumbled
- 100 g butter, melted
- 1 kg quark cheese
- 4 eggs
- 1 orange zest
- 200 g sugar
- 400 g sour cream
- 60 g vanilla sugar
- candied citrus to garnish
Step 1:
Preheat the oven to 150ºC, gas mark 2
Step 2:
Pour the melted butter over the biscuit crumbs and mix them together well. Now take the baking tin and spoon in the biscuit and butter mix. Even it out while pressing it down into the tin to make the base for the cheesecake.
Step 3:
Add the sugar to the cheese followed by the orange zest, then using a hand whisk, blend the ingredients together. Now one by one, break the eggs into the bowl and gradually stir them in.
Step 4:
Pour the mixture over the biscuit base and give it a quick shake to even it out.
Step 5:
Place the tin in the centre of the oven and bake the cheesecake for 25 minutes.
Step 6:
After 25 minutes, lower the temperature to 130ºC, that's gas mark 1. Bake the cheesecake for a further 40 minutes until set.
Step 7:
Check that the cheesecake is set by gently shaking it and remove it from the oven. Then raise the temperature of the oven to 170ºC or gas mark 3.
Step 8:
Put the vanilla sugar into the same bowl as the sour cream and mix the ingredients together well. Then pour it over the top of the cheesecake and using the rubber spatula smooth it out. Finally, give the tin a gentle shake to make it even.
Step 9:
Put the cheesecake back into the oven and bake for a final 5 minutes.
Step 10:
Take the cheesecake out of the oven and leave it to cool down. Then put it in the fridge still in it's tin and let it chill overnight.
Step 11:
Take the cheesecake out of the fridge and run a knife around the edges to help release it from the tin. Then gently ease it out. Decorate the cheesecake with the candied citrus and finally slice it up and serve!
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