Sometime last summer, one of my grandmother’s neighbours stopped by to drop off this cake. Not only did it look absolutely perfect- covered with a thin layer of pâte brisée and dusted with just the right amount of icing sugar- but the taste was a revelation.
Creamy and light, it was not at all like my previous cheesecake experiments, all of which involved a large number of eggs and/or Philadelphia cheese. The subtle citrusy undertones were unexpected but felicitous, cutting right through the richness of the filling and bringing the taste up to the next level.
Lucky for me, my grandmother had already asked for the recipe which I’ve adapted here. The original calls for lemons, but I’ve replaced them with limes as I find they have a much more distinct and pleasant flavour. I’ve also replaced the quark with yoghurt. Feel free to experiment with things like fromage frais if you want- as long as the texture is roughly the same, it should work.
The recipe itself is quick and simple: the only thing that needs baking is the crust (once for the thicker base and once for the thinner top) in a 26cm springform. Add the filling, chill in the fridge overnight, sprinkle liberally with icing sugar and serve! —Anna Lina