Christmas Lemon Cheesecake
Makes 1 big one 23 cm diameter, or 6 individual cake dishes.
1/4 cup softened butter
1/4 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
2 tablepoons cold water
Cream butter and sugar, add vanilla.
Sift the flour and the baking powder.
Combine the flour into the butter mixture.
Add water as needed to make a smooth dough, do not knead too much.
Put in fridge to rest and cool down.
Grease a cake tin with butter and dust with flour.
Press dough into bake tin, spreading the dough along the bottom and up the sides.
Press holes with a fork into the bottom.
Place in fridge while preparing topping.
Preheat the oven at 170 degrees celsius.
500 gram quark
¾ cup sugar
2 – 3 eggs
lemon rind of half a lemon
Beat the quark and sugar until soft and fluffy.
Add the eggs one at a time, and then add the lemon rind.
Pour the mixture into the cake tin on top of the dough.
Bake at 170°C for 45-55 minutes, until centre is firm, taking care not to brown the top too much.
Leave in the oven to cool.
Refrigerate until ready to serve.
1 punnet of strawberries
fresh borage flowers
Slice the strawberries and put in the centre of the cake, sprinkle over the borage flowers, ready to serve.
Make a raspberry sauce from frozen raspberries, some sugar and lemon juice and zest to pour over the cheese cake.
Dust with dehydrated raspberry powder.
Use different fruits, or a mixture, blueberries, boysenberries, etc….