For the shortcrust base, take the recipe form here: My mum' apple pie
For the cheesecake:
- 6 yolks
- 1 kg cream cheese (you can use a full "quark"or ricotta)
- 250g sugar
- 1 package vanilla sugar (16g)
- 200 ml cream (doesn't have to be the a double cream, you can use sour cream)
For the meringue:
- 6 egg whites
- 110g sugar
For the shortcrust bottom please follow the steps from the link above.
Preheat the oven to 180ºC. For the cheesecake. In a food processor whisk yolks with sugar until pale, add the cheese and milk and keep whisking until all the ingredients combine. Pour the cheese mixture into your cool shortcrust bottom. And put into the oven for approx. 50 minutes. Whisk the egg whites with sugar until you get a nice, white foam. Pour the foam on your cheesecake and keep baking for another 10-15 minutes until the meringue will get a nice gold color. Yummie!!!!!!!