9 June 2013 / 8 Comments


Cheesecake!I always smile at that name πŸ˜‰ There must be as many cheesecake recipes as there is chefs.And this is my version of this timeless classic cake.Perfectly moist and fluffy.The only problem is…..they dissapear too quickly.



For 8 small cheesecakes – my tins are 10 cm diameter and 2cm deep



170 g butter(cold),cut in small cubes
250g plain flour
70 g sugar
2 egg yolks(room temperature)

CHEESE FILLING:all ingredients in roomΒ  temperature

2 eggs
500 g quark
30ml double cream
2 tbsp cornflour(sifted)
1 vanilla pod


icing sugar
fresh raspberries

1. Sift the flour, add butter, sugar and rub it in using your fingertips.Add egg yolks and mix until the dough binds together.Try to work quickly so that it does not become greasy.Wrap the dough in clingfilm and put in the fridge for 30 minutes.

2.Take the pastry out the fridge and roll out on a lightly floured surface and line tartelette tins.Prick the pastry using a fork and put in the fridge for extra 10 minutes.

3.In the meantime preheat the oven 190 C/170 C fan/5 gas and prepare the filling.In a medium bowl place quark double cream, vanilla beans and too egg yolks.Mix together using a spoon.Beat the egg whites until soft peeks form.Now sift cornflour to your cheesy mixture and add beaten egg whites.Mix together delicately.

4.Take your tartelettes out the fridge and spoon a generous amount of the cheesy filling on the top of each one.Bake for 30 minutes.

5.Serve with fresh strawberries and icing sugar.







    1. Thank you for a lovely comment Sherry πŸ˜‰ I’m working with Canon 50mm 1.8f lens.Very basic but I love it!Merry Christmas and all the best xxx

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