Cut butter into small cubes. Mix flour, butter, 70 g sugar and 1 egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface until round (26 cm Ø). Line the bottom of a springform pan (26 cm Ø) with the dough.
Mix curd, 200 g sugar, lemon juice, eggs and pudding powder with the whisk of the hand mixer until smooth. Pour in the quark mixture and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Take the cake out of the oven, let it cool down for about 15 minutes and remove from the edge of the springform pan with a knife. Let the cake cool down on a cake rack. As soon as the cake is almost cold, wash, clean and pit the cherries. Bring 250 ml cherry juice, 50 g sugar, vanillin sugar and cherries to the boil. Stir 50 ml juice and starch until smooth and stir into the boiling juice (with a wooden spoon). Simmer for about 1 minute while stirring, then remove from the heat. Spread the cherries in the middle of the cheesecake and chill the cake for at least 2 hours.
As soon as the cake is almost cold, wash, clean and pit the cherries. Bring 250 ml cherry juice, 50 g sugar, vanillin sugar and cherries to the boil. Stir 50 ml juice and starch until smooth and stir into the boiling juice (with a wooden spoon). Simmer for about 1 minute while stirring, then remove from the heat. Spread the cherries in the middle of the cheesecake and chill the cake for at least 2 hours. Dust the edge with icing sugar before serving
2 1/2 hours waiting time