Vanilla cheesecake

Ingredients

Directions

1. 1

   Mix flour and baking powder. Add 65 g sugar, butter in flakes and 1 egg. Knead to a smooth dough with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover and chill for about 30 minutes. Separate 2 eggs.

2. 2

   Put the egg white aside. Mix quark, oil, 175 g sugar and lemon juice with the whisk of the hand mixer. Stir in the remaining egg, pudding powder, egg yolk and vanilla pulp. Grease the bottom of a springform pan (26 cm Ø). Roll out 2/3 of the dough on it. Prick several times with a fork. Close the edge of the mould around it. Form the rest of the dough into a roll and press it to the edge to a height of approx. 3 cm. Pour in the quark mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 80 minutes. Beat the egg whites until stiff, while letting the remaining sugar trickle in.

3. 3

   Close the edge of the mould around it. Form the rest of the dough into a roll and press it to the edge to a height of approx. 3 cm. Pour in the quark mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 80 minutes. Beat the egg whites until stiff, while letting the remaining sugar trickle in. Take the cake out of the oven. Spread the beaten egg whites on the cake in waves. Bake for another 10 minutes. Let it cool down. Remove from the edge of the pan with a knife. Makes about 12 pieces

4. 4

   Take the cake out of the oven. Spread the beaten egg whites on the cake in waves. Bake for another 10 minutes. Let it cool down. Remove from the edge of the pan with a knife. Makes about 12 pieces