Cheesecake with jam

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 1 pinch of baking powder
• 175 g butter
• 500 g quark
• 250 g ricotta
• 2 tsp vanilla sugar
• 1 tsp lemon sugar
• 180 g peach jam
• 1 packet of vanilla pudding powder
• 2 eggs, separated
• 100 g peach jam for spreading

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

very tasty and not so sweet

Line a springform pan with baking paper. Knead the flour, sugar, salt, baking powder, butter, and a little water into a smooth shortcrust pastry. Pour into the prepared pan and press down evenly, forming an edge. Prick the dough several times with a fork. Chill for at least 30 minutes. For the filling, beat the egg whites until stiff peaks form. Mix the egg yolks with the quark, ricotta, sugar, vanilla sugar, lemon sugar, and salt. Stir in the custard powder and jam. Finally, fold in the beaten egg whites. Pour the mixture into the prepared pan. Bake at 170°C (fan oven) for about 45-50 minutes. Cool on a wire rack. To coat, heat the jam and spread it over the cake with a brush.