(level 1 to 3)

(number of persons) 

 Preparation time: 30 min.
 Cooking time: 1 hour.
 Wait time: 1 hour.    

 Oven temperature: 180°C

Ingredients:

For the base:

• 100g almond cantuccini
• 3 tbsp fine granulated sugar
• 50g butter
• 1 tsp lemon zest

For the cheesecake:

• 680g full-fat quark
• 50g fine granulated sugar
• 4 tbsp Santocci
• The zest of 1 lemon
• ½ tsp vanilla extract
• 3 eggs and 1 egg white

For the topping:

• 50g fine granulated sugar
• 2 tbsp corn starch
• 125 ml water
• 3 tbsp Limoncello
• 1 egg yolk

Preparation:

Blend the biscuits, lemon zest, sugar and the melted butter finely in a food processor. Pre-heat the oven to 180 °C (top and bottom) and grease a 20cm diameter cake tin with butter and line the bottom with baking parchment. Spread the biscuit mixture over the bottom with the underside of a spoon. Bake the base for 10 minutes in the pre-heated oven.

Meanwhile, blend the quark, sugar, Santocci, lemon zest and vanilla extract at half speed in the processor. Add the eggs one at a time and mix well.

Spread the mixture over the base, decrease the oven temperature to 150 °C and place the baking tin back in the oven. Bake the cheesecake for 55-60 minutes. When the cheesecake is done, turn the oven off but leave the cake to stand for an hour in the oven. Leave the whole thing to cool and place in the fridge.

To make the topping: mix the sugar and the corn starch in a small pan and place on the heat. Slowly pour in the Santocci and add water. Leave to boil, stirring constantly. As the sauce begins to bind, add a tbsp of egg yolk and stir well. Add the egg yolk to the liquid and stir until it is jelly-like. Leave to cool and spread over the cheesecake with a crinkle cutter knife (or the underside of a spoon). Place the cheesecake back in the fridge and leave the top layer to set before cutting.