A foolproof recipe for an irresistible orange-scented cheesecake

Cheesecake seems one of the most challenging cakes to master, and it is straightforward to mess up. This traditional dessert seems impossible for many people to make. Fortunately, there is a recipe that will allow you to bake a creamy and fluffy cheesecake that never falls.

This cheesecake always turns out well; you will immediately sense its orange aroma. The crispy base pairs wonderfully with the delicate and creamy cheese filling. Use this recipe if you're tired of classic recipes and no longer want to be frustrated by a lack of a rosy hue on the cake. Everyone will enjoy the cake you bake with this recipe.

Ingredients:

                          
• 2.2 pounds (1 kilogram) semi-fat quark cheese
• 7 ounces (200 grams) butter
• 6 eggs
• 1 cup of sugar
• 1 packet of vanilla sugar
• 2 tablespoons of potato flour
• Grated orange zest

Ingredients for the crust:

                      
• 3 cups of wheat flour
• 7 ounces (200 grams) butter
• Half a cup of sugar
• 1 packet of vanilla sugar
• 1 teaspoon of baking powder
• 5 egg yolks

Instructions:

1. First, knead the dry dough. Sift the flour and chop it with cold butter. Then add the yolks, both sugars and baking powder. Place the finished dough in the refrigerator for a moment.
2. In the meantime, prepare the cheese filling. Grind the quark cheese and butter in a food processor.
3. Beat the egg whites into a foam, and mix the yolks with the sugars in a separate bowl. Then add the cheese, egg white foam, orange zest, and potato flour.
4. I divide the crispy crust from the refrigerator into two parts (2/3 and 1/3). I roll out the more significant part and place it on a baking sheet lined with parchment paper.
5. Pour the cheese filling onto the crust and smooth it out.
6. Roll out the remaining crust, cut it into strips, and arrange them in a grid on top. You can also grate it to create a crumb topping.
7. Bake the cheesecake for an hour and fifteen minutes at 180°C (which is 350°F).
8. After baking, slightly open the oven door and leave the cake until it cools. This will prevent the cheesecake from falling.