Irresistible Cheesecake Delight

Irresistible Cheesecake Delight


  1. Four eggs, divided
  2. Two packets (16 grams) of vanilla sugar for egg whites
  3. A tsp of salt  120g sugar for egg yolks  100g liquid butter
  4. 1 organic lemon’s zest and juice
  5. One pomegranate, 750g quark (or cheese or mascarpone),
  6. 150ml milk, and 60g starch flour


  • Set the oven temperature to 180°C (356°F). Butter a 26cm baking dish.
  • Beat the egg whites in a bowl with a teaspoon of salt and the two packets of vanilla sugar until firm peaks form.
  • Beat egg yolks with 120g sugar until creamy in a separate dish.
  • To the egg yolk mixture, add 100g of liquid butter, lemon zest, and juice. Blend well.
  • Fold in 150ml of milk and 750g of quark (or ricotta or mascarpone) gently.
  • Add 60g gradually to the Make sure the flour is starched and not lumpy.
  • Gently mix in the whisked egg whites.
  • Fill the baking pan with oil and pour in the mixture.
  • Bake for approximately one hour in the preheated oven.
  • After turning off the oven, keep the cake inside with the door open for a further thirty minutes.
  • Before slicing, let the cake cool somewhat.
  • For a pop of color and taste, sprinkle pomegranate seeds over the cheesecake.
  • Savor this unbelievably tasty cheesecake, which is worth making practically daily.

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