Baked Cheesecake


Baked Cheesecake


1 packet of Malt biscuits (250g)
120g melted butter
3 tbsp caster sugar

3 eggs – separated
3/4 cup caster sugar
2 tsp vanilla sugar
100g very soft butter
175 ml thickened cream
700g Quark or Ricotta
1 1/2 tbsp cornflour
3 egg whites
Pinch of salt
1 tbsp of lemon juice

Recipe by: Trudi Nelson
Publication: Fresh in the Kitchen (Nov 2010)
Recipe ID: 100472


This cheesecake recipe is creamy and divine! Probably the best kiwi version of the traditional Bavarian baked cheesecake you'll ever find. The Austrians tend to make a pastry crust but we reckon the good, old malt biscuit makes the best cheesecake base ever. A perfect replacement for Christmas cake...

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Combine the ingredients for the base and food process/mix well. Tip the mix into a 20cm springform cake tin, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon or your hands press the mix firmly against the tin to form a solid crust. Refrigerate for 1 hour.

Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Add the quark and stir until the mixture is smooth and well combined.

Whisk the egg whites with the salt until very stiff, then very fold in the quark mixture adding the sifted cornflour a little at a time. Pour the filling into the crust.

Often I add some strained, tinned boysenberries or cherries at this point, if you wish to do this then pour in 1/3 of the filling and spoon in a few spoonfuls of fruit then add the rest of the filling.

Bake for 1 – 1 1/4 hours at 150°C or until the filling is set. If the top browns too quickly then cover with foil to finish. Once cooked allow to cool and serve!




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