Classic cheesecake

Ingredients

Directions

1. 1

   Knead 100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Roll out the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø) with it.

2. 2

   Pull the dough up about 4 cm along the edge. Prick the base several times with a fork. Put it in a cold place. Beat 100 g butter, 150 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer until frothy. Separate 3 eggs and stir the egg yolks into the fat-sugar mixture one after the other. Stir in quark, pudding powder and lemon zest. Beat the egg white and 1 pinch of salt until stiff and fold in. Pour into the springform pan and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.

3. 3

   Stir in quark, pudding powder and lemon zest. Beat the egg white and 1 pinch of salt until stiff and fold in. Pour into the springform pan and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to cool in the mould on a grid. Decorate the cake with lemon slices, zest and balm

4. 4

   Waiting time approx. 30 minutes