Wash 1 lime thoroughly, grate dry, finely grate the peel. Halve both limes and squeeze the juice. Set aside 1 teaspoon of juice. Mix quark, ricotta, 200 g sugar, eggs, 1 pinch of salt, lime juice and zest in a bowl. Stir in pudding powder
Spread the cheese mixture on a greased fat pan of the oven (32 x 39 cm). Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 25 minutes, remove from oven, let cool on a cake rack for approx. 1 hour
Beat the egg whites, 1 teaspoon lime juice and 1 pinch of salt with the whisk of the hand mixer until stiff, pour in 200 g sugar. Spread meringue on the cheesecake. Flare with a hand-held gas burner, or bake in the oven with grill function for 2-3 minutes. Cut the cake into about 20 pieces
Waiting time approx. 1 hour