Name: Quark Vanilla Cheesecake with Roasted Balsamic Strawberries recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Crust; 200gm digestive biscuits; 50gm whole almonds; 75gm unsalted butter, melted; Filling; 500g quark cheese (I used homemade full fat quark}; 3 eggs, separated; 40g cornflour; 130g (40g+90g) Castor sugar; 1/2 vanilla bean, scraped; 1/2 tsp vanilla bean powder; 200ml low fat cream, room temperature; Roasted Balsamic Strawberries; 250g strawberries; 2-3 tbsp brown sugar; 1 tbsp balsamic vinegar

Ingredients Serving: 8

Crust
200gm digestive biscuits
50gm whole almonds
75gm unsalted butter, melted
Filling
500g quark cheese (I used homemade full fat quark}
3 eggs, separated
40g cornflour
130g (40g+90g) Castor sugar
1/2 vanilla bean, scraped
1/2 tsp vanilla bean powder
200ml low fat cream, room temperature
Roasted Balsamic Strawberries
250g strawberries
2-3 tbsp brown sugar
1 tbsp balsamic vinegar

Instructions

Preheat the oven to 200C. Lightly grease a 8″ spring form tin.
Crust
Run the biscuits and whole almonds in food processor until ground. {Thermomix: Speed 8, 10 seconds, repeat once}
With the processor on low speed, pour the butter in and process until a moist crumb forms.
Turn into the baking tin and press the crumbs into the base, building up the sides a bit if desired.
Bake for 15 minutes. Cool for 20-30 minutes while you prepare the filling.
Filling
Place the quark cheese, egg yolks, cornflour, 40g Castor sugar, scraped vanilla bean, cream and vanilla bean powder if using into the bowl of your food processor and run on medium speed till smooth. {Thermomix: Speed 6, 10 seconds}
Beat the whites with the remaining 90g sugar to firm peaks. Gently fold this through the quark cheese mixture and pour over baked base.
Bake at 200C for 15 minutes, and then at 180C for 30-45 minutes until firm. Allow to cool completely in oven, leaving the door ajar.
Cover well and chill before serving, preferably overnight. Serve topped with roasted balsamic strawberries.
Roasted balsamic strawberries
Preheat the oven to 180C.
Toss all the ingredients and bake in a non reactive baking dish {preferably glass} for 45 minutes to an hour, until bubbly and thick. Stir once or twice.
Cool completely and store in a glass jar in the fridge. Keeps for a week.

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