John Myers
After Eight Cheesecake
The perfect after eight cheesecake recipe with a picture and simple step-by-step instructions.
- 175 g After eight
- 300 g Shortbread
- 100 g Butter
- 4 Free range eggs
- 160 g Sugar
- 2 packet Vanilla sugar
- 500 g Quark lean
- 250 g Curdled milk
- 3 tablespoon Food starch
- 100 g Chocolate shavings dark
- 1 pinch Salt
- Cut the after eight into small pieces and refrigerate. Crumble the shortbread biscuits well. Put the butter in a saucepan and melt over low heat. Add the shortbread crumbs and mix everything well. Now pour into the mold and press firmly on the bottom.
- Separate the eggs and set the egg whites aside. In a mixing bowl, mix the egg yolks, sugar, vanilla sugar, quark, sour milk and cornstarch well. Add the after eight pieces and stir in. Add and stir in the chocolate rasps. Beat the egg white with the pinch of salt until stiff and fold carefully into the mixture. Now distribute the mixture on the dough.
- Now place the cake in the oven preheated to 175 degrees (top – bottom heat) and bake for about 60 minutes. If it gets too dark, cover the last 15-20 minutes with aluminum foil. After the baking time, take it out of the oven, let it cool down in the tin for 20 minutes, remove the edge of the springform pan and let the cake cool down.
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