Layered cheesecake without a base

Ingredients for 1 servings:

• 250 g butter
• 350 g sugar
• 1 packet of vanilla sugar
• 2 packs of natural lemon peel flavoring, e.g. Citroback, 10 g each
• 6 eggs
• 1 kg layered cheese
• 8 tbsp semolina
• 1 pinch of salt
• some fat for the mold
• some breadcrumbs for the mold
• 1 egg yolk
• 2 tbsp cream

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

without pudding powder

Drain the cheesecake in a sieve for at least 1 hour. Beat the softened butter and sugar with a hand mixer until fluffy. Add the vanilla sugar and lemon zest extract. Separate the eggs. Gradually add the egg yolks. Mix the cheesecake and semolina into the batter. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold in. Grease a 24cm springform pan and sprinkle with breadcrumbs. Pour in the mixture and smooth it down. Mix the egg yolks with the cream and brush the surface with it. Place the pan in the oven, set it to 175°C (top/bottom heat) or 150°C (fan oven), and bake the cake for about 1 hour. After 30 minutes, cover with parchment paper if it is getting too dark. After baking, let the cake cool for 15 minutes in the switched-off oven.