Cheesecake à la Sandra

Ingredients for 1 servings:

• 250 g flour
• 80 g sugar
• 80 g margarine
• 1 tsp, leveled baking powder
• 1 tbsp water, cold
• 1 egg(s)
• 1 kg low-fat curd cheese
• 300 g sugar
• 5 eggs
• 1 tbsp flour
• 1 tbsp cornstarch
• 1 pack of pudding powder, vanilla flavor
• 1 packet of vanilla sugar
• 200 ml whipped cream
• 250 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

A highly sought-after gift for the cake table among friends and family

Knead the flour, sugar, margarine, baking powder, water, and one egg into a shortcrust pastry and chill for about half an hour. In the meantime, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until fluffy. One after the other, stir in the vanilla pudding powder, flour, and cornstarch. Then stir in the quark, finally carefully stirring in the cream and milk. Preheat the oven to 170°C. Roll out the shortcrust pastry on a floured surface and place in a 26 cm springform pan lined with baking paper. Press the edges firmly and prick the base. Now fold the beaten egg whites into the quark mixture and pour the mixture into the springform pan. Bake on the second rack from the bottom for 1 1/2 hours. If you can use separate bottom heat, set the oven to bottom heat for the first 15 minutes, then switch to top and bottom heat for 1 1/4 hours. After baking, let it rest for another 15 minutes with the door open. Remove the cake from the oven and use a sharp knife to loosen the pastry from the edge of the pan. I then open the pan briefly to loosen the base of the springform pan and then close the edge again. I place a wire rack over the cake and turn the cake out onto the rack. Let the cake cool on the wire rack with the springform pan edge folded over. I usually bake the cake in the evening and let it cool overnight. In the morning, it goes onto a cake stand and is placed in the fridge until coffee time.