In the last couple of months I have been quite prolific, and I baked cookies, tarts, bars, and cakes. I always say, that the more stressed I am at my job, the more I bake on weekends. Though, now I am behind in my postings – and I have an inflamed right shoulder. I hope you won’t mind me sharing recipes with just a short blur about it, as an introduction.
This recipe comes originally from Marc, a German graphic designer, who loves to bake and shares his wonderful recipes on his blog Bake to the roots. He uses quark for cheese as the base for his cheesecakes, but I couldn’t find it. So, I decided to follow some suggestions on the Internet and mix small curd cottage cheese and sour cream. I should have waited to contact Marc instead, and used cream cheese and sour cream. The cake was wonderful, but I am sure it would have been creamier with his suggestion. If you have access to quark, use that instead. Also, I used my Biscoff cookies for the base, but feel free to use any gluten-free shortbread or ginger cookies you have access to.