Eggnog cheesecake

Ingredients for 1 servings:

• 200 g low-fat curd cheese
• 100 ml oil
• 1 egg(s) (size M)
• 100 g sugar
• 1 packet of vanilla sugar
• 350 g flour
• ½ pack of baking powder
• Flour for the work surface
• Oil for the tray
• 7 eggs (size M)
• 1 pinch of salt
• 1 kg low-fat curd cheese
• 350 ml eggnog
• 1 pack of pudding powder (vanilla flavor), for cooking
• 250 g sugar
• 1 packet of vanilla sugar
• 100 g sultanas
• 100 g almond flakes
• 250 g whipped cream
• n. B. eggnog
• e.g. chocolate (chocolate rolls)
• n. B. cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sheet cake

For the pastry, mix the quark with oil, egg, sugar, and vanilla sugar. Mix and add the flour and baking powder and knead everything into a smooth dough. Roll out the dough thinly on a floured work surface. Line an oiled (or lined) deep baking sheet with the dough. Preheat the oven to 175°C (top/bottom heat, gas mark 2). Separate the eggs. Beat the egg whites with salt until stiff. Mix the egg yolks with the quark, advocaat, custard powder, sugar, and vanilla sugar. Stir in the sultanas and almonds. Fold in the beaten egg whites. Spread the quark mixture evenly over the pastry. Bake the cake in the oven at 175°C for 60-70 minutes. Let the cake cool, then whip the whipped cream until stiff. Decorate the cake with cream and, if desired, with advocaat, chocolate curls, and cocoa powder, and cut into pieces.