Grease a springform pan (26 cm Ø) and sprinkle with semolina. Knead flour, salt, 75 g sugar, fat in pieces and 2 tbsp. ice-cold water first with a hand mixer, then briefly with your hands. Roll out round (26 cm Ø) on a little flour. Place in the form and prick several times with a fork
Beat the eggs, 100 g sugar and vanillin sugar until fluffy. Stir in the whole quark and pudding powder. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Let cool down for about 15 minutes. Then remove from the mould and let cool down for about 7 hours
Soak gelatine in cold water. Mix yoghurt, 100 g sugar and lemon peel. Squeeze the gelatine and dissolve at low heat. Stir in 6 tablespoons of yoghurt by the spoonful and then stir into the rest of the yoghurt. Chill the yoghurt until it begins to gel (approx. 5 minutes)
Close a cake ring around the cheesecake. Spread yogurt on it. Chill the cake for at least 4 hours. Decorate with lemon etc. if necessary