This classic cheesecake has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. Not only does it cater for a crowd, but it is one of the fluffiest cheesecakes out there! Sophia uses quark cheese, but we have also tested with a combination of sour cream and cream cheese with good results. We combined 2 parts cream cheese (500g) to 1 part sour cream (250g), and blended Speed 4 / 30 seconds before starting the cheesecake filling. It is lovely served alongside raspberries or fresh fruit.
Recipe Tester Feedback: “This cheesecake took a bit of time and effort, but it was worth it. The beaten egg whites made it a lighter, fluffier version of cheesecake, which made a nice change." - Nicki
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes + 1 hour cooling time
Cooking Time 1 hour 15 minutes
Cannot be frozen
You will need:
20cm round springform cake pan
ceramic pie weights or dry beans
large mixing bowl
- Shortcrust pastry:
- caster sugar - 85g
- plain flour - 250g
- butter - 165g, ice cold, unsalted, in small chunks
- eggs - 3, separated
- cream of tartar - 1 tsp
- caster sugar - 180g
- cornflour - 25g
- plain flour - 80g
- vanilla - 1 tsp, extract
- whole milk - 80g
- quark cheese - 500g
- lemon - 1, large, zest and juice only
- double cream - 200g, or thickened cream
- Variations / Serving suggestions:
- cream cheese - 500g, to replace quark cheese, with sour cream
- sour cream - 250g, to replace quark cheese, with cream cheese
- raspberries - to serve
- If you need to grind your own caster sugar, add raw sugar (265g total) to the bowl and grind Speed 9 / 3 seconds. Set aside.
- Add caster sugar (85g only), plain flour (250g) and ice cold unsalted butter (165g) to the bowl. Combine Speed 6 / 20 seconds.
- Form the pastry into a disc and wrap in clingfilm. Chill for 30 minutes.
- Preheat the oven to 180C or 160C fan forced.
- Remove the pastry disc from the fridge and place on a floured surface. Roll out to fit a 20cm round springform cake pan.
- Line the base of the cake pan with the pastry, pressing the pastry 2-3cm up the sides from the base so that a border forms. Prick with a fork. Place a sheet of baking paper on top of the base and fill with ceramic pie weights or dry beans.
- Blind bake for 15 minutes, then remove the pastry shell from the oven and remove the pie weights and baking paper.
- Meanwhile, clean the mixing bowl until it is completely fat free.
- Insert the whisk attachment. Place the egg whites (from 3 eggs) in the bowl, followed by the cream of tartar (1 tsp). Program 3 minutes / 37C / Speed 3.5.
- Weigh out 100g of caster sugar. Set aside.
- Program 2 minutes / 37C / Speed 3.5 while adding the caster sugar (100g only) through the lid very carefully in small teaspoon quantities. Once beaten, remove and place in a separate bowl.
- Remove the whisk attachment. Add the remaining caster sugar (80g), reserved egg yolks (3), cornflour (25g), plain flour (80g), vanilla extract (1 tsp), whole milk (80g), quark cheese (500g), lemon zest (from 1 lemon), lemon juice (from 1 lemon) and double cream (200g) to the mixer bowl. Combine Speed 3 / 30 seconds. The mixture may not be 100% incorporated, but don’t worry. Transfer the mixture into a large mixing bowl.
- Carefully fold half of the beaten egg whites in, then add the remaining egg whites and fold until just incorporated.
- Pour the cheesecake mixture into the pastry shell.
- Bake for 1 hour. Once baked, leave it in the oven without opening the door and turn off the oven.
- After 1 hour, open the oven door and leave to cool until completely cold.
- Remove from the tin and refrigerate for a few hours.