Cheesecake

Ingredients

Directions

1. 1

   Put 150 grams of flour on a baking board. Wash the lemons, dab dry and finely grate the peel. Put 1/4 of the lemon rind, 100 grams of sugar, a packet of vanillin sugar, salt and cold in flakes on the edge of the flour.

2. 2

   Pour an egg yolk into the hollow. Chop the dough ingredients with a wide knife to a fine-crumbly mass. Knead quickly with cool hands to a smooth dough. Cover and leave to rest in a cold place for 30 minutes.

3. 3

   Grease the bottom of the springform pan (26 cm Ø) and dust with flour. Roll out the dough on the bottom of the springform pan. Prick the dough several times with a fork. Place the rim around the bottom. Bake in the preheated oven (electric: 200°C/ gas: level 3) on the middle shelf for 15 to 20 minutes.

4. 4

   Take out, let the dough cool in the mould. In the meantime, squeeze the juice of the lemons. Preheat the oven (electric cooker: 250°C/ gas: level 5). Mix quark, mascarpone, remaining sugar and vanillin sugar, remaining lemon peel, lemon juice, some salt, remaining egg yolks, eggs, cream and remaining flour until smooth.

5. 5

   Pour the quark mixture (very liquid) onto the pre-baked short pastry base and bake in the preheated oven on the lowest shelf for ten minutes. Lower the temperature and bake for another two hours (electric oven: 125°C/ gas: level 1).

6. 6

   Remove from the oven and leave to cool on a cake rack. Sprinkle the edge with icing sugar as desired. Makes 20 pieces.