A few weeks ago, I blogged about the cheesecake my grandmother used to bake, and which is a favorite of mine to this day. Here is the recipe:
For the base of the cake, you need to prepare sweetcrust pastry. For that, you speedily mix 250 g flour, 125 g butter, a pinch of salt, 30 g sugar, 1 egg yolk and 2 tablespoons water. Cover the pastry and leave it in the fridge for at least one hour.
Preheat the oven to 180ºC (350ºF).
For the topping, mix 750 g quark cheese (20% fat), ½ cup oil, 300 g sugar, 3 egg yolks, 40 g starch, the seeds of one vanilla bean and ⅛ l milk. Whisk up 3 egg whites and fold them into the batter.
Cover base and sides of a Springform pan with the sweetcrust pastry, and fill in the topping. Bake the cheesecake for 50-60 minutes. The oven may only be opened during the last 10 minutes. Cool the cake inside the oven, which has been switched off, with the door open.
I realise it may be difficult to lay hands on quark cheese in the US. Maybe some delicatessen stock it? You might try the recipe with cream cheese, but honestly I do not know if it would work.
In any case, this is a delicious cake, well-beloved by all my family. Enjoy!