Cheesecake with Lemon and Buttermilk

I was inspired by Jamie Olivers wonderful looking cheesecake in his cookbook "Jamie's America" and decided to change the recipe to make it lighter. I love traditional, rich&creamy cheesecakes when I am ordering outside but I prefer the lighter and fluffier version when I am baking at home. Maybe because I love to eat fat and creamy things but only if I am not aware of it. No calories if you don't know what is inside, right? :P

What you need for a cheesecake (my version! For everybody who prefer a more "cheesier" and creamy version including a Baiser on top please buy Jamie Oliver's cookbook :) It is a great book and you won't regret it.

150 g whole wheat cookies

70 g butter, melted

500 g Topfen (quark/curd cheese/cottage cheese -> I don't know the correct translation if there is one?), the light version, 0,1% fat version

400 g Exquisa (cream cheese), light version

130 g sugar

5 eggs

5 Tablespoons Lemonjuice

5 Tablespoons buttermilk

grounded lemon peel

Preheat the oven to 160-180 C.

I started with the cookiecrumbles - put the cookies in a freezer bag and smash them with a dough rolling pin until they are crumbly.

Melt the butter and combine crumbles and butter until sticky and press it into a (tarte/cake) form (I used a tarte form with a removable bottom - it is way easier to get the whole thing out after baking).

Mix together the Topfen, Creamcheese and the sugar with a mixer or in a mixing machine until everything is smooth. Then add the liquid ingredients, the eggs and the grated lemon peel. Pour the mixture into the form and bake for 60-80 minutes. 

The important thing is NOT to eat it immediately (I know, I know, it's hard. Get over it.) but to let it cool outside and then put the whole thing for a couple of hours in the fridge. It will become even better and you will be able to cut it into whole pieces. 

I had the feeling that it tasted even better the next day.