375g of Quark
300g of fat free cottage cheese (blended till smooth)
1/2 cup (100g) of sugar
1 tablespoon of cornstarch (cornflour)
1 tsp of vanilla essence
little zest from a fresh lemon
11 Oreo cookies
Preheat oven to 180c.
Grease a spring form pan.
Chop 10 Oreo’s into quarters and roughly line the bottom of the spring form pan with the Oreo pieces.
Separate the yolks from the whites of the eggs.
Scrap the seeds from the vanilla pod and add to a large bowl along with the quark, cottage cheese, sugar, egg yolks, vanilla extract, little zest from a lemon and the cornstarch.
Whisk until all ingredients are well combined
In another bowl whisk the egg whites until they form soft peaks.
Fold this into the rest of the mixture.
Pour this on top of the Oreo pieces in the springform pan and gently tap the sides, so the mixture is evenly distributed in the pan
Place in the oven and bake for approx 35 mins. When cooked the cheesecake will be slightly golden around the edges. You can gently place a skewer in the centre just to make sure the middle is not too wet still.
Leave the cheesecake to cool in the oven with the door slightly ajar.
Once cooled you can then place in the fridge to chill before slicing.
Once ready to serve. Get the remaining Oreo cookie and crush roughly with a knife and sprinkle this on the top.