Baked cheesecake

Ingredients: Serves 6

300g biscuits

100g butter

500g cream cheese

500g quark (can use sour cream or creme fraiche if unavailable)

100g sugar

1tsp vanilla extract

3 eggs

Method:

Melt the butter. Put the biscuits into a plastic bag and smash with a rolling pin until coarse or you are calm. Line a springform tin with foil. Combine the biscuit crumbs with the melted butter in the bottom of the tin. Use a spoon to compact and smooth. Put in fridge to chill. Add the cream cheese and quark to a large bowl. Mix together with a fork to initially soften then graduate to a whisk. Once smooth, add the sugar and continue whisking. Add the eggs one at a time continuing to whisk as you do so. Give an extra beat for good luck and then tip over the biscuit base. Cook for 1 hour at 160C.

Fancy optional items:

1) Use an electric whisk instead of mixing by hand to make slightly lighter.

2) Seperate the eggs. Add the yolks to the cream cheese mix, whisking by hand. Whisk the egg whites until glossy with stiff peaks. Fold into the cream cheese mix.