Stuttgart cheesecake

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 egg(s)
• 125 g butter or margarine
• 1 tbsp curd
• 750 g low-fat curd cheese, 20% fat
• 150 g sugar
• 2 cups of sweet cream
• ½ cup sour cream
• 4 eggs
• 75 g cornstarch
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a 26cm springform pan

For the shortcrust pastry, combine the flour, sugar, egg, butter or margarine, and quark with a mixer or by hand and knead well. Lightly grease the 26cm springform pan. Then roll out the dough as round as possible and line the cake pan, both the bottom and the sides, with the pastry. Since the topping will be moist, you can also spread a little starch over the dough. For the filling, separate the eggs. Beat the egg whites until stiff peaks and beat the egg yolks with the sugar until frothy. Add the remaining filling ingredients to the frothy egg yolk mixture, mix well, and carefully fold in the beaten egg whites. Pour the filling into the pastry-lined cake pan. Preheat the oven to 190°C (fan oven) and bake the cake on the middle shelf for about 45 minutes. The filling will probably rise during baking. If this happens, you can cut into the side of the filling at the top of the edge with a knife after about 20 minutes. After baking, when the surface should be golden brown, let the cake stand in the turned-off oven for a while. Many variations are possible, using apricots, pears, etc.