Cheesecake from Gerold

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 80 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 150 g spelt flour
• 100 g wheat flour
• ½ tsp baking powder
• Fat for the mold
• 500 g low-fat curd cheese
• 250 g quark, 40% fat
• 250 g butter or 1 cup oil
• 180 g sugar
• 6 eggs
• 1 pinch of salt
• 2 packets of vanilla sugar
• 1 pack of lemon or orange zest
• 1 dashes lemon juice
• 1 packet of vanilla pudding powder
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 5 hours 25 minutes

Preheat the oven to 170°C (top/bottom heat). For the pastry, beat the softened butter or margarine with the sugar, vanilla sugar, and egg until light and fluffy. Mix the flour with the baking powder and stir in. Spread 2/3 of the batter evenly on the bottom of a well-greased baking pan and bake at 170°C for 15 minutes, then remove from the oven and let it cool in the pan. Then spread the remaining batter around the edges. For the quark mixture, separate the eggs. Beat the softened butter or margarine with the sugar, vanilla sugar, lemon or orange zest, salt, and egg yolk until light and fluffy. Stir in the lemon juice, custard powder, and quark. Beat the egg whites with a pinch of salt until very stiff and carefully fold into the mixture. Spread the mixture on the prepared pastry case and bake in the preheated oven on the lowest rack for about 75 minutes. After baking, let the cake rest in the switched-off oven for about 30 minutes, then remove from the oven and let it cool in the pan.