Homemade Cheesecake


598C8BE7-327C-467D-BED7-D9E26D386141When I went food shopping for the weekend it was already past lunch time, I was still hungry and craving a coffee & a piece of cake. While strolling through the isles all I could think of was what kind of cake I would like and which one would be quick to make. There are two cakes I vividly remember from my childhood. One is a Bundt cake that every family member got as a birthaday cake while the other one is my grandmas famous cheesecake. After those two popped into my head, I instantly knew I wanted a slice of the cheesecake, I could already taste it. I also knew that Mr. T and child #1 would be more then happy to share a slice or 3!

German cheesecake dates back to 1598 and there are many different recipes – and believe me when I say I’ve tried a lot of them. I have to say however, this one is still my favourite one. I decided to make a smaller version so I halved the original recipe and used an 18cm loose bottom cake tin. As I have also been trying to reduce sugar as much as possible over the past 4 years, I only used half the amount of sugar the original recipe called for.


Homemade Cheesecake 

500g Quark

63g butter, room temperature

175g sugar (90g if you want to eat less sugar)

2 eggs, egg yolks in one bowl, egg whites in another

1 sachet Bird’s instant custard (or Dr. Oetker’s original Pudding or 37g corn starch)

1 vanilla pod, seeds only

1 tbsp semolina (some more for dusting)

1 tsp baking powder

1 lemon, juice and zest

Heat the oven 180C/160 fan/gas6. Grease the cake tin and dust with semolina, make sure the sides are covered too. Beat the egg whites until firm peaks form and set aside. Take the bowl with the egg yolks, add all other ingredients and mix well. Now fold in the egg whites and mix well. Fill the cake tin evenly and put into the oven on the lowest shelf. Bake for 45-50 minutes or until a skewer comes out clean when inserted into the centre of the cake.


Delicious – my cravings had been satisfied. It did turn out however that making the smaller version wasn’t the best idea afterall… Child #1 complained the pieces were far too small.

Strawberries with cream and cocoa nibs


Strawberries with cream and cocoa nibs


A couple of years ago I created this dessert, because I had bought a big pack of cocoa nibs. You wonder what are cocoa nibs? They are unprocessed cocoa beans which are broken into pieces. The taste of chocolate but with no sugar and they are crunchy. I had posted a photo of the dessert on facebook, but of course hadn’t written down the recipe. A few days ago facebook kindly reminded me that I had posted that photo in 2011. So I decided to recreate it and share it with you. I hope you will love it as much as I do. Best of all, it is quick and easy to make so perfect for a few guests or even feeding a crowd.




Strawberries with cream and coca nibs

5 digestive biscuits, crushed

30g cocoa nibs

5g strawberries freeze dried, crushed

300ml whipping cream (or double cream), whipped

1tbsp caster sugar

300g fresh strawberries, washed, hulled and halved

In a bowl mix the crushed digestives, freeze dried strawberries and cocoa nibs. Set aside. Whip the cream with the caster sugar to soft peaks. To serve, place a good dollop of cream on a plate, arrange the strawberries around and sprinkle with the digestive mix. Put a few tablespoons of the mixture on the side. Enjoy!