The ONLY cheesecake recipe you‘ll ever need

Written By Beate Fenton

Growing up in Germany, we learnt the art of a great cheesecake. My mother, Eva, is a wonderful cook and we delight in providing our guests at Green Gables with the freshest baked goodies - using whatever we can from the garden. I‘ve listed one of my favorite afternoon tea cake recipes below. Hope you enjoy it! Let us know if you make it.

YOU WILL NEED: Blender and a springform 26cm

SERVES: 10-16

COOKING TIME: 1hour

OVEN TEMPERATURE: 180C`

INGREDIENTS:

BASE:

300 g Self raising flour

1 egg (free-range if you can)

150g cup Caster sugar

100g Butter

TOPPING:

500g Quarkor Ricotta

100g Butter

3 Eggs

300g Sour Cream

100g Melted Butter

2Tsp Semolina

1 Tsp Lemon Juice and lemon zest

METHOD for Base

Place all ingredients into the blender at once and mix until it‘s crumbly.

Press 2/3rds of the crumbles into the baking tin lined with baking paper.

Set aside the remaining crumble mix.

METHOD FOR THE TOPPING:

Fill the blender with all the topping ingredients and blend to a smooth paste.

Fill the baking form with the topping mix and bake for 30 minutes, then spread the remaining crumble on top of the half-baked cake and bake for a further 30 minutes.

Switch the oven off and leave the cake to cool in the oven with the door ajar for 3 hours before serving.

Serve and enjoy!

Beate Fenton