Self-crusting quark and raspberry cheesecake
½ cup sugar
1 cup local quark
2 organic or free range eggs, separated
½ cup ground almonds
1/4 cup semolina or instant polenta
2 lemons, zest and juice
1 cup fresh raspberries
100g white chocolate for curls
Preheat the oven to 170C and butter and flour a 20cm spring-form cake tin. Cream butter and sugar in a large bowl. Beat in quark and egg yolks until well combined. Stir through almonds, semolina (or polenta), lemon zest, juice and ¼ cup squished raspberries. Whip egg whites until soft peaks form and fold through quark mixture. Pour into tin and bake for 1 hour. Remove from pan and when cool top with remaining raspberries and chocolate curls.
To make chocolate curls: Melt the white chocolate, spread on baking paper, and top with another piece of baking paper. While still warm, roll paper up into a sausage shape and chill. When hardened, unroll so that the chocolate breaks into curls. Store remaining curls in an airtight container in the pantry.
Prep time: 15 minutes
Cooking time: 1 hour
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