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Mother's Cream Cheesecake

Mother's Cream Cheesecake

cakedessertcheesecakefamily-recipe Prep: 30 min Cook: none (chill time 4h) 12 servings

Cream Cheesecake

A family recipe passed down through generations. Creamy, not too sweet, and simply perfect.

Ingredients

Base

  • 200g ladyfingers
  • 100g butter, melted

Filling

  • 500g quark (or cream cheese)
  • 200g sugar
  • 1 packet vanilla sugar
  • Juice of one lemon
  • 6 sheets gelatin
  • 400ml heavy cream

Instructions

  1. Base: Crush ladyfingers, mix with butter, and press into a springform pan (26cm). Refrigerate.

  2. Gelatin: Soak in cold water.

  3. Quark mixture: Mix quark, sugar, vanilla sugar, and lemon juice.

  4. Add gelatin: Squeeze out gelatin, warm in a small pot until dissolved. Stir in some quark mixture, then add to remaining mixture.

  5. Cream: Whip until stiff and fold in.

  6. Fill: Pour mixture onto base and refrigerate at least 4 hours (overnight is better).