Cream cheese cake and cream cheese slices

Ingredients for 1 servings:

• 4 eggs (size M)
• 130 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 4 egg yolks
• 200 g sugar
• 1 pack of flavoring (Citroback)
• 250 ml milk
• 7 sheets of gelatin
• 500 g quark
• 500 g cream
• Fat for the mold
• possibly fruits of your choice, from the can
• possibly cake glaze
• possibly juice
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

variable in appearance and taste

Preheat the oven to 180°C (fan oven). Beat the eggs with sugar and vanilla sugar until frothy (10 minutes on full power, don’t stop earlier). Mix the flour with the cornstarch and baking powder and sift over the egg mixture. Gently fold in until it appears well combined. For the standard cheesecake, pour the batter into a greased 28cm or 26cm springform pan, or for the slices, place it on a baking sheet (do not spread the mixture up the slope of the baking sheet). Bake for 15-25 minutes. When the crust is nice and golden and the kitchen smells of biscuits, it’s usually done. My tip: I line the crust with baking paper, as I usually transfer the crust to a cake plate. For the cream, soak the gelatin in cold water. Put the egg yolks, Citroback and sugar with the milk in a small saucepan and mix well. Heat over medium heat, stirring occasionally, until the mixture thickens (this will take a while). Remove the gelatin from the water, squeeze out the excess water, and gradually stir in until dissolved. Strain the mixture through a sieve into a clean, small bowl to cool. Pour the quark into a large bowl and stir until smooth. If you like, you can now stir in some fruit for a little extra flavor. I like to add diced peaches (from a large can of fruit halves) to the quark. The standard recipe is fruitless. Stir the well-cooled (but not completely cold) gelatin mixture into the quark until thickened. Finally, fold in the stiffly whipped cream. For the standard cake, divide the base horizontally in half. Set the top half aside. Place a cake ring around the bottom half and pour the filling on top. You can also use the side of a springform pan. Carefully place the top layer on top of the cream and refrigerate overnight. Dust with powdered sugar before serving. For slices, enclose the base with a square baking and decorative frame and pour the filling on top. Refrigerate this overnight. If you like, you can add a layer of glaze to the cold cream. I always use the juice from the peach can by mixing it with glaze powder without cooking and spreading it evenly on top. You’ll need 1/2 liter of glaze for the slices; 1/4 liter is sufficient for the round cake. Return the whole thing to the refrigerator until ready to serve so the glaze can set.