Cheesecake with crumble without fruit

Ingredients for 1 servings:

• 1 pinch of salt
• 500 g wheat flour
• 2 tsp baking powder
• 2 eggs
• 1 packet of vanilla sugar
• 150 g sugar
• 200 g butter, soft or melted
• Fat for the mold
• 100 g butter
• 750 g low-fat curd cheese
• 250 g cream cheese
• 1 dash of cream or yogurt
• 4 eggs
• 1 packet of vanilla pudding powder
• 1 pack of cheesecake mix
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 200 g sugar
• 500 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

creamy, very easy, guaranteed to succeed, from a 28 cm springform pan, approx. 10 pieces

The cake is for a 28 cm springform pan. For a 26 cm springform pan, simply calculate -0.8. Preheat the oven to 165°C (top/bottom heat). For the shortcrust pastry, mix the flour with baking powder, vanilla sugar, sugar, and salt. Then add the butter and eggs. Use a hand mixer to make a shortcrust pastry. Press 2/3 of the dough into a greased 28 cm springform pan, creating a 2-3 cm high rim. Reserve the rest of the dough for later. For the filling, first melt the butter and let it cool. For the cheese mixture, mix the low-fat quark, cream cheese, cream, eggs, vanilla pudding powder, cheesecake improver, vanilla sugar, sugar, melted butter, and milk until smooth. Pour this mixture onto the base. Finely chop the remaining dough into crumbles and carefully sprinkle over the cheese mixture. Bake the cake in the hot oven for approx. 90 minutes, covering with aluminum foil after 60 or 70 minutes. Allow the cake to cool completely and ideally place it in the refrigerator overnight.