Gluten-free cheesecake

Ingredients for 1 servings:

• 200 g flour, gluten-free
• 75 g sugar
• 75 g margarine
• ½ pack of baking powder
• 1 egg(s)
• 225 g sugar
• 125 g margarine
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 3 eggs
• 500 g quark
• 200 g sour cream
• 200 g whipped cream
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the dough ingredients together thoroughly in a bowl – ideally by hand – then set aside. For the cheesecake topping, mix the sugar, margarine, pudding powder, vanilla sugar, and eggs. Then add the quark and sour cream. Whip the cream until stiff peaks form and fold into the mixture. Place the dough in a greased 26 cm springform pan and press down to create a raised edge on the sides – 2-4 cm, depending on your preference. Next, pour the cheesecake mixture into the pan and bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for 1 hour. It’s best to let the cake cool in the switched-off oven afterward to prevent it from collapsing.