Grandma's cheesecake

Ingredients for 1 servings:

• 1,000 g layered cheese
• 6 eggs
• 250 g cream
• 250 g sugar
• 1 sachet of vanilla sugar, or the pulp of a vanilla pod
• 2 tbsp flour
• 150 g flour
• ½ tsp baking powder
• 65 g sugar
• 2 egg yolks
• 1 tbsp water or milk
• 50 g butter or margarine
• possibly breadcrumbs, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

with layered cheese instead of quark, super juicy and fluffy

For the topping, drain the cheesecake in a colander overnight (my grandma said this prevents the cake from rising too much and reduces the risk of it collapsing after baking!). Separate the six eggs and beat the egg whites until stiff. Combine the egg yolks with the cheesecake, cream, sugar, vanilla sugar (a real vanilla bean can also be used), and two tablespoons of flour in a bowl and mix well. Finally, fold in the beaten egg whites. Mix together 150g of flour, the baking powder, water (or milk), sugar, the two egg yolks, and room-temperature butter (or margarine). Then spread the dough evenly in a greased springform pan (you can add breadcrumbs if you like, to ensure nothing sticks). There should also be enough dough around the edges for the filling. There isn’t much dough, but the base needs to be very thin anyway, and so far, the dough has always been enough for me. Now pour the filling into the springform pan and bake the cake in the oven at 170°C for around 30 minutes. After these 30 minutes, remove the cake briefly and let it cool slightly. The oven will stay on for the time being, as the batter needs to go back in the oven for another 30 minutes (I also learned this procedure from my grandmother). If the cheesecake isn’t heated too quickly, there’s less risk of it collapsing later. I don’t know if this is true, but I always follow it. After baking, the cake stays in the pan until it’s completely cooled!