INGREDIENTS

INSTRUCTIONS

To prepare the pastry, place the flour on the work top, mix in the
sugar and add the small dice of butter. Work in the butter to a
crumble stage, then add the beaten egg and work it until the pastry  is
just holding together wrap it in a plastic bag and let it rest in  the
fridge for 1 hour.  Roll out the pastry to a thickness of 3-4mm. Line
the cake tin, cut  off any excess and leave to rest for another hour.
Then lay some  greaseproof paper onto the paper and fill them with old
dried beans  and blind bake the pastry on 180C/gas 4 for 35-40 minutes
or until  baked to a light brown colour. Remove the paper and cool.
For the filling, pass the quark through a sieve. Mix in the egg yolks
and half the sugar and beat in the mixer until light and fluffy. Add
the grated lemon peel, salt, warm butter and Kirsch and mix. Add the
flour and mix.  Whisk the egg whites with the rest of the sugar until
stiff and fold  into the cheese mix. Pour into the blind baked tart
base, spread  evenly with a palette knife and bake at 150C/gas 3 on
lower shelf for  20-30 minutes and cool.  For the prunes, bring the
water, sugar and cinnamon stick to the  boil, add the prunes, bring
back to the boil and cool.  To serve, cut the cheese cake into 8
pieces, dust with icing sugar,  dress on a plate with three pieces of
prunes with a little stewing  liqueur and a sprig of mint.  Cheesecake
is best served at room temperature.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 376
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 139.3mg
Sodium: 67.2mg
Potassium: 65mg
Carbohydrates: 44.6g
Fiber: <1g
Sugar: 27.8g
Protein: 5.1g