Cheesecake without a base with quark and fruit yogurt

Ingredients for 1 servings:

• 200 g margarine
• 120 g sugar or 60 g sugar plus 60 g xylitol
• 1 packet of vanilla sugar
• 4 eggs
• 1 packet of vanilla pudding powder
• 400 g fruit yogurt
• 500 g low-fat curd cheese
• 100 g spelt flour
• 1 tsp baking powder
• n. B. lemon zest
• e.g. flavoring or lemon juice
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 8 hours 40 minutes

little sugar, from a 26 cm springform pan, approx. 12 pieces

Set the oven to 160°C (fan assisted) and grease and flour a 26cm springform pan or rinse a silicone baking pan with cold water. The ingredients should be at room temperature, so take everything out of the fridge about 15 minutes before baking. Mix the ingredients together one at a time, alternating between solid and liquid. Mix the margarine and sugar until creamy and gradually add the eggs, one at a time. Stir in the vanilla pudding powder and add the yogurt and quark. Mix everything together once with a mixer. Mix the flour and baking powder in a bowl and carefully fold into the quark mixture using a spoon or spatula. Now pour everything into the pan and let it rest briefly for about 3-5 minutes. Bake the cheesecake in the oven at 160°C for 30 minutes. Important! DO NOT open the oven door. After the first 30 minutes, reduce the temperature to 130°C and bake the cake for another 35-40 minutes. Important! Again, DO NOT open the oven door. Turn off the oven after baking, but leave the door closed. To prevent the cake from collapsing or cracking, cool in a CLOSED oven for several hours, or better yet, overnight. Then, when the cake is completely cold, remove it from the pan or turn it out. Dust the cake with powdered sugar and enjoy. Notes: For the quark, you can either mix low-fat and cream quark to your liking, or choose flavored quark, such as vanilla. Skyr, of course, works instead of quark; you can also use flavored quark. For the fruit yogurt, I chose peach-passion fruit, but plain or other fruit yogurt will also work. This is a baseless cheesecake. However, during baking, the flour settles a bit, creating a small “mini-base,” which I personally find very delicious. If you don’t want to use flour, you can omit it and use two packets of vanilla pudding powder instead, or perhaps replace the flour with almonds. If you like, you can add flavoring or zest to the batter. The cake tastes better if it’s baked a day in advance.