Cheesecake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 75 g sugar
• 2 lemon(s), untreated, zest
• 75 g flour
• 75 g cornstarch
• 75 g hazelnuts, ground
• 500 g cream cheese, 40% fat
• 7 sheets of white gelatin
• 200 ml milk
• 200 g sugar
• 2 packets of vanilla sugar
• 3 lemons, juice of which
• 4 eggs
• 250 ml whipped cream
• 1 pack of Sahnefest
• 150 ml whipped cream
• 1 pack of Sahnefest
• 12 marzipan decorations (carrots)
• 20 g chopped pistachios

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

for a 26 cm springform pan, makes approx. 12 pieces, Easter baking

Separate the eggs. Beat the egg whites with the water until stiff. Gradually add the sugar and continue beating until the sugar has dissolved. Then fold in the egg yolks and grated lemon zest. Mix the flour with the cornstarch and ground hazelnuts and sift them onto the egg mixture. Carefully fold in and pour into a 26 cm silicone springform pan. Bake in a preheated oven at 150 degrees Celsius (convection oven) for about 20 minutes. In the meantime, make a second base in the same way and bake it as well. Drain the quark in a sieve. Soak the gelatine in cold water. Rinse 1 lemon in hot water and remove the zest with a vegetable peeler. Then cut it into fine strips. Bring the milk and lemon zest to a boil. Separate the eggs. Beat the egg yolks, sugar and vanilla sugar until frothy. Stir in the boiling milk and return the egg yolk mixture to the pan. Bring to a boil once, stirring continuously. Squeeze out the gelatine well, stir in, and let the cream cool. Squeeze the remaining lemons and stir the juice and quark into the cream. Beat half of the egg whites until stiff and fold in. Whip the whipped cream with Sahnestabil until stiff and then fold it into the cream. Place a sponge cake base on a cake plate. Place a cake ring around this base. Spread half of the cream on the base. Place the second layer on top and spread the remaining cream over it. Now refrigerate the cake for about 3 hours. When the cream is firm, remove the cake ring. Whip the remaining whipped cream until stiff and decorate the cake with it. Arrange the marzipan carrots on top and scatter the chopped pistachios on top. Makes about 12 slices.