It’s the golden age of TV, that’s what I keep hearing though I don’t feel that the biggest shows on the planet are for me. They just don’t interest me enough from what I hear of them. So I’ve taken to re-watching some of my old faves and my current re-watch is Chuck. There seems to be nothing as fun as going home and watching more episodes as I eat dinner.
If you know a show with a regular guy that’s funny, has action sequences a plenty and a really great storyline then let me know because I am going to be sad once I burn through these episodes of which I’ve watched almost three seasons in a week-and-a-half.
Whilst re-watching another episode I enjoyed a slice of this cheesecake that took me a month to get the recipe out of my mother. The mean streak of stubbornness that I inherited from both my parents can lend to a sense of determination when seeking something out and this recipe was no different from completing a deadline.
It has been a while since I have made a proper cheesecake and this is one I grew up on with my mother making this on special occasions. It would be such a rare feature that it is something special in our household, though it’s incredibly simple to make so shouldn’t be left to special occasions. Especially with the main ingredient being quark which is an incredibly lean creamy cheese that isn’t often used though it’s healthier and the results are always tasty.
Adapted from My Mother
2 tablespoons polenta
125 grams/4.4 ounces butter
1 1/4 cup sugar
5 eggs, separated
1 kilo/2.2 pounds quark
2/3 cup semolina
2 lemons, juiced and rind finely grated
1 tablespoon cornflour
1 teaspoon baking powder
Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.
Place the butter and 3/4 cup of the sugar in a bowl and beat until cream.
Add in one egg yolk and beat until combined, continue with the remaining egg yolks until complete.
Add the quark, semolina, juice, rind, cornflour and baking powder and mix until combined and smooth.
In a separate bowl, beat the egg whites and remaining sugar until stiff.
Fold in the quark mixture into the egg whites until smooth.
Pour into the baking tin and bake for an hour or until no longer jiggly in the center.
Allow to cool in the oven for 10 minutes before removing.
Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.
Slice and serve.