get out of the city.

eat bear garlic and wash your teeth.

cheesecake

In central Europe we mostly use quark cheese for different kinds of "cheesy" desserts. Marko and I wanted to try something new and the idea was to use cream cheese. Target: cheesecake, Leader: Chantal's New York Cheesecake recipe. 

The cake came out beautiful, it was delicious, creamy, foamy. Maybe little too much sweetness for our taste, we regulated it with a bit sourish fruity dressing.

Here the recipe:

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted

• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch (23cm) springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Our tips:

We used 5 packages of 175g Philadelphia creme cheese. Use the best cookies for the best taste. Add less sugar if you're not addicted to it. We took the cake out of the oven right after it was baked and yes, it craked. So if you're baking the cake for a special occasion, follow the directions to the last sentences.

Quark or cream cheese? We're undecided, lots of love to both versions.