Afterwards, we headed home for tea and a piece of cheesecake which I had made the day before. I'm not sure if it's a true Berlin cheesecake but it was delicious and so welcome to come back to. Feel free to use a biscuit base if you prefer; the advantage of the one I used it that you don't need to chill it in the fridge beforehand.
Half cube of fresh yeast
Warm water from the tap
Good amount of white flour
500g quark (40% fat) or use philadelphia if you can't get it
Zest and juice of one lemon
Handful of raisons
1. For the base, mix the flour with the yeast and gently add the warm water. Add more flour until the dough becomes drier then follow with a little oil. Repeat the following steps with the flour and oil until you have a decent sized ball of dough (but don't worry if it's not very large as it will rise.)
2. Place the bowl with the dough on a radiator or in a warm place and cover with a tea towel. Leave for at least 30 mins.
3. To make the filling, begin by mixing the quark and sugar together
4. Add the eggs one at time until smooth, followed by the lemon juice, grated zest and raisons.
5. When the dough has risen, roll it out on a floured surface until it's large enough to cover your greased Springform tin.
6. Pour the mixture onto the base and place in the oven at 160°C for about an hour.
7. When it's ready, leave for at least 20 mins in the tin then cool. Chill in fridge until just before you're ready to serve it.