Sandra's Cream Cheese Cake

Ingredients for 1 servings:

• 2 large eggs
• 2 tbsp water, lukewarm
• 100 g sugar, finest grain
• 1 packet of vanilla sugar
• 70 g flour
• 60 g cornstarch
• 1 tsp, leveled baking powder
• 6 sheets of gelatin (alternatively agar-agar)
• 500 g quark (low-fat quark)
• 180 g sugar, finest grain
• 1 tbsp lemon(s) – zest, grated (alternatively some lemon flavor)
• 1 large can of peach(s), drained, sliced
• 400 ml whipped cream
• 4 tbsp powdered sugar, sifted

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with peaches

For the base, beat the 2 eggs with water, sugar, and vanilla sugar until frothy. Mix the flour, cornstarch, and baking powder and sift them into the batter. Pour the batter into a 26 cm springform pan lined with baking paper and smooth it out. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for approx. 25 minutes. After baking, let it cool, remove from the pan, and cut it in half horizontally. Place the bottom layer on a cake plate and place a cake border around it, or return it to the pan. For the filling, mix the quark with sugar and grated lemon zest until smooth. Soak the gelatine according to the package instructions and dissolve it over medium heat. Mix with a few spoonfuls of the quark cream and stir into the remaining quark mixture. Whip the cream until stiff peaks and fold into the quark. Now place the well-drained peaches on the bottom half of the cooled tart base. Smooth the top layer and place the top half of the cake base on top, pressing down lightly. Refrigerate the cheesecake for about 3 hours. Just before serving, remove the cake ring and garnish with sifted powdered sugar.