You know what this is??… No, I’m not going to quote Kaye West’s ‘Celebration’ lyrics, although it is in a way celebration time b****s….
It’s this time of year again, when you watch ‘Jesus Christ Superstar’ and listen to the soundtrack while cooking or baking. Easter time.
It was my sister’s and mine tradition to always do that every year. My sister always used to make for Easter the most delicious and moist cheesecake, total indulgence and no apologies…
And we have to keep the tradition going, even when we are parted by the English Channel (called by French and Poles La Manche). So there it is, put your apron on, and ‘Jesus Christ Superstar’ soundtrack on and get baking.
And by the way, ‘Superstar’ is the one of five musicals I can watch, I’m allergic to musicals otherwise….
My Sister’s Cheesecake
1 kg quark
60g unsalted butter
1/2 cup xylitol
1 vanilla budyn (Polish thing, you can replace it with 3 spoons of potato starch or cornstarch)
1 tsp vanilla extract
1 vanilla pod
1 cup raisins
1 cup almonds
1. You have to start by soaking almonds in hot water for 3-4 hrs, then peeling the skin off and chopping them.
2. Quark needs to be smooth. I have got handy small mincer which people use to mince meat and I use for mincing pulses and quark. Twice. If you can’t buy quark or don’t have a mincer, you can replace it with 1/2 kg ricotta and 1/2 kg mascarpone (but don’t kid yourself, it won’t be the same).
3. Melt butter and let it cool. Mix eggs with xylitol, vanilla extract and vanilla seeds scrapped from the pod. Add quark, and butter to egg mixture. Add budyn or starch, raisins and almonds. Mix well.
4. Bake in 170 C until golden brown. Let it cool. Enjoy.