Can never resist second helpings.
For me the best cheesecakes are the baked, crustless lighter versions, dressed with an acid fruit to balance the taste.
Here is my late mother's recipe. It came from a Spanish friend. The Spanish influence can be felt in the cinnamon, orange zest and the garnish of finely sliced oranges...It is light, delicious and should be served the day its made.
Baked Cinnamon and Orange Zest Cheesecake
250 gr cream cheese/St Moret in France works well
100 gr fine white sugar
1 heaped tablespoon sifted good quality flour
200gr quark ( closest relation to fromage frais in France)
3 tablespoons liquid honey
zest of 1 oranges
2 teaspoons cinnamon
2 teaspoons fine white sugar
Grease and line baking tin with baking paper. I use a loose based tin.
Beat cream cheese until creamy then beat in gently liquid cream, flour, sugar, fromage frais and honey.
Beat eggs separately then beat them in slowly with other ingredients.
Stir in the orange zest.
Pour mixture gently into baking tin.
Bake for 20 mins at 175° then reduce temperature to 130°, baking for another 15 mins.
Take out of oven gently, it will be liquid still, and sprinkle over the combined cinnamon and white sugar.
Put back in oven and back for 50 - 55 minutes more.
Let cool completely.
When cool, take out of tin and peel off baking paper.
Serve with finely sliced oranges.