Baked Italian cheesecake

Serves: 8
Ingredients
Biscuit/crackers 300 gm
Butter, room temperature 100 gm
Quark cheese 250 gm
Ricotta 250 gm
Greek yoghurt, thick 250 gm
Sugar 150 gm
Egg 3 pc
Raspberry jam or jelly 100 gm
Method
Preheat the oven to 180°C.
Line an ovenproof tart dish (30 cm) with baking paper.
Crumble the biscuits into small pieces and work in the butter with your hands. Press this mixture on to the base of the ovenproof dish.
Separate the eggs and reserve the whites. Add the sugar to the yolks and beat well until light and creamy; add the ricotta, quark and yoghurt, and mix well. Whip the egg whites to stiff peaks; fold into the cheese mix.
Spread this mixture on top of the base, smoothing the surface. Bake for 30-40 minutes at 180°C.
Once set, remove from the oven and allow to cool to room temperature.
Warm the jam or jelly in a saucepan until liquid (you may need to add a little water to achieve a syrupy consistency).
Apply it to the surface of the cake with a spoon, ensuring to spread it evenly over the surface. Leave to cool. Serve.

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