Mechthild's super creamy cheesecake from the tray

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 1 packet of baking powder
• 250 g butter, soft
• 250 g sugar
• 2 packets of vanilla sugar
• 2 m.-sized eggs
• 500 g quark
• 4 cups of cream, 200 g each
• 4 cups of sour cream, 200 g each
• 4 eggs
• 2 packets of vanilla pudding powder
• 300 g sugar
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Use a deep baking tray (drip tray) from a standard oven. For the base: Place all ingredients in a bowl and mix briefly with a dough hook. Then knead the dough by hand until it is nice and smooth. Roll out the dough between two pieces of baking paper. The dough should be large enough to leave a rim of about 2 cm when placed on the baking tray. Now peel off the top piece of baking paper and place the dough with the bottom piece of baking paper on the tray. For the quark mixture: Mix all ingredients with a mixer until smooth. There should be no lumps. Pour the mixture onto the rolled out dough. Preheat the oven to 150°C (fan/convection oven) and bake the cake for about 30-35 minutes. Once the edges are nicely browned, turn off the oven. The cheese mixture should be at most lightly browned. Let the cake rest in the closed oven for another hour. The cake tastes best when chilled. For a 26cm springform pan, use half the ingredients.