Shanai's fruity cheesecake

Ingredients for 1 servings:

• 600 g quince(s)
• 1 tbsp butter
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 1 lemon(s), the juice
• 250 g flour
• ½ tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter, soft
• 2 tbsp water (approximately)
• 50 g almonds, sliced ​​or hazelnuts
• 200 g whipped cream
• 4 m.-sized eggs
• 150 g sugar
• 1 pack lemon peel, grated
• 2 packs of pudding powder, vanilla
• 500 g low-fat curd cheese
• 500 g layered cheese (20% fat) or quark
• 300 g light cream

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 10 minutes

with quinces

Filling: Peel the quinces, cut into eighths, remove the cores, and slice them, then weigh out 500g. Melt the butter in a small saucepan. Add the sugar, vanilla sugar, quinces, and lemon juice, stir, and simmer with the lid on over low heat for about 10 minutes until al dente. Drain the quinces in a sieve. For the topping, roast the almonds or nuts in a non-stick pan without fat until golden brown. Grease the base of a 28cm springform pan. Preheat the oven to 200°C. Dough: Mix the flour with the baking powder in a mixing bowl. Add the remaining ingredients and mix everything with a mixer until doughy, then shape into a ball. Roll out about 2/3 of the dough onto the base of the springform pan and prick several times with a fork. Wrap the springform pan rim around it and pre-bake in the lower third for about 15 minutes. Place the springform pan on a wire rack and let the base cool. Reduce the oven temperature to 160°C. Form the remaining dough into a long roll. Place the roll on the pastry case and press it against the tin to create a rim about 4 cm high. Arrange the quince pieces on the pre-baked base. Topping: Whip the cream until stiff peaks. In a mixing bowl, beat the eggs with the sugar and Finesse using a mixer for about 2 minutes. Stir in the custard powder, quark, layered cheese and crème légère. Finally, fold in the cream. Pour the quark mixture evenly over the quinces and sprinkle with almonds or nuts. Bake in the lower third of the oven for about 80 minutes. After baking, let the cake stand in the switched off oven for about 15 minutes, then let it cool in the tin on a wire rack. Tips: * Instead of quinces, you can also use apples or pears. Steam them for about 5 minutes. * Refine the quark topping with a little cinnamon. * The cheesecake can also be baked in a springform pan (Ø 26 cm). Then press the dough edge all the way to the top. The baking time remains the same.