125g soft butter
250g caster sugar
750g sour cream or cottage cheese or quark
500g cream cheese
1 teaspoon vanilla essence
½ cup cornflour
Separate the eggs. Cream the butter and sugar. Beat the egg yolks into the butter mixture one at a time. Add the vanilla essence. Beat in the cream cheese, then the sour cream and finally the sifted cornflour. Preheat the oven to 180°. Whisk the egg whites until firm. Fold thoroughly into the cheesecake mixture with a metal spoon. Pour into a greased 28cm springform tin. Bake for 1 ½ hours or until golden yellow. Do not overcook or base will burn. For best results and flavour, refrigerate overnight.
This is translated from the German and is a beautiful rich cheesecake that is perfect as a dessert or for afternoon tea with freshly brewed coffee. Easy to make and even easier to enjoy! Everyone’s favourite cheesecake once tasted!