A perfect cheesecake to freshen your summer

Cheesecake with cranberry sauce

• 1 and 1/2 cups sifted white flour
• 150g butter (remove from the refrigerator about an hour before preparation)
• 3 tablespoons sugar
• 2 teaspoons orange zest

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• 5 large eggs (Size L)
• 750g 5% white cheese (often comparable to quark or soft farmer's cheese)
• 3 tablespoons vanilla pudding powder
• 5 tablespoons cornflour
• 3 tablespoons sifted white flour
• 8 tablespoons sugar
• 2 teaspoons vanilla extract
• 5 tablespoons raisins

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Cheesecake with cranberry sauce

(Photo: Shiri Dror)

• 200g seedless sour cranberries (frozen) (about 2 cups)
• 100g white sugar (about 1 cup)
• Juice of 1 orange
• A pinch of orange zest

1. Mix all the required ingredients for the cake base to form a dough.
2. In a springform pan, 26cm in diameter, place a baking paper sheet and lightly grease the sides of the pan.
3. Press the dough evenly onto the baking paper, ensuring it is uniformly spread across the pan.
4. Preheat the oven for 30 minutes at 250°C (482°F). Then, reduce the temperature to 170°C (338°F) and bake until golden brown. Allow it to cool.

1. Separate the egg yolks from the whites. In one bowl, whisk the egg whites until stiff peaks form.
2. In another bowl, using a hand mixer, whisk the egg yolks with the sugar. Add the white cheese, pudding powder, cornflour, flour, raisins mixed with flour, and vanilla extract, blending until a consistent mixture is achieved.
3. Gently fold the egg white foam into the cheese mixture, stirring carefully to ensure the foam does not collapse.
4. Pour this filling over the cooled base and bake at 170°C (338°F) until the surface is a golden hue and firm to touch.
5. Turn off the oven and leave the cheesecake inside for an additional ten minutes. Remove from the oven and let it cool.

1. Soak the frozen cranberries in hot water for about five minutes, then strain.
2. In a saucepan, combine the cranberries, white sugar, orange juice, and zest. Mix well and bring to a boil over high heat for two minutes.
3. Reduce the heat to medium, simmer until the sauce thickens.

• Garnish the cheesecake with the cranberry sauce, adding fresh cranberries and a sprinkle of powdered sugar on top.
• Alternatively, adorn the baked cheesecake with sliced fruits such as peaches, kiwi, cranberries, melon, and clementines.