BLACK AND WHITE CHEESCAKE
by Ewa Cimochowska
Cake:
- 0.9lb/400g of flour
- 6 tablespoons of sugar
- 3 teaspoons of vanilla flavouring
- 0.45 lb/200g of butter
- teaspoon of baking powder
- 1 tablespoon of cocoa
- 2 tablespoons of sour cream
cheese mixture :
- 2.2 lb/1 kg of Quark soft cheese
- 1.5 cup of sugar
- 4 tablespoons of melted butter
- 5 eggs ( yolks and whites separetly )
- 1 tablespoon of custard powder
Preparing a baking form: Butter the tin. Then dust the entire buttered surface with fine, dry bread crumbs (the kind you can buy at the supermarket or you can make them yourself) by turning the tin on its side and slowly rotating it. Invert the tin and shake out excess crumbs.
Mix cake ingredients together with your hands until well blended . Form into two balls and put into the refrigerator for half an hour. During this time prepare cheese mixture. Mix the egg yolks with sugar. Add cheese, melted butter and custard powder. Beat (on low to to low-medium speed) thoroughly, until completely smooth. Beat egg whites until stiff. Fold into the cheese mixture. (You can also add a few raisins, if you wish.)
Crumble one of the dark cake balls coarsely into the baking form and spread evenly to create a base for your cake. Pour cheese mixture and crumble another dark ball of cake on the top. You can gently press the top dark cake into the cheese mixture so that they mix a little.
Preheat the oven to 180ºC/350ºF/gas 4 . Put the cheesecake in the centre of the oven and bake for about an hour. The cheesecake is done when the middle layer is firm. Let it cool completely on rack. It can be served after two or three hours, but ideally is left until the next day.
