Spain produces many versions of this type of cake made with fresh cheese. It is best served the day it is baked when it is very light, although it is still delicious the next day but has a firmer texture once refrigerated.
250 grams cream cheese at room temperature
⅓ cup cream
100 grams caster sugar
1 tablespoon plain flour
200 grams quark
2 tablespoons well flavoured, runny honey
5 eggs at room temperature
finely grated zest of 2 lemons
1 teaspoon ground cinnamon
1 tablespoon caster sugar
fresh berries or berry compote
Grease a 20 cm loose-based cake tin and fully line with baking paper.
Wrap the base of the tin in foil to prevent any leakage. Put the cake tin on a baking tray.
Preheat the oven to 170°C – not fan bake.
Filling: Beat the cream cheese until smooth then add the cream, caster sugar, flour, quark and honey. Beat on low speed to combine. Avoid over-beating as it adds too much air and causes the cheesecake to split when cooking.
Beat in the eggs, one at a time, then stir in the lemon zest. Pour into the tin.
Bake for 15 minutes then reduce the temperature to 120°C and bake for a further 15 minutes. Very carefully remove the cake from the oven and sprinkle over the combined cinnamon and sugar. If sprinkled on too early it will sink into the cake and disappear. Cook for a further 45 minutes or until just firm but with the very centre still a little wobbly. Leave to cool completely.
To serve: Remove from the tin and gently pull off the baking paper. Place on a serving plate and cut into wedges. Serve plain or with fresh berries or a berry compote.
Menu: This dessert will nicely complement a Roast Pork Belly with Quince Sauce.