Cheesecake à la Meyer

Ingredients for 1 servings:

• 250 g flour
• 120 g margarine or butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 egg yolk
• 150 g sugar
• 3 egg yolks
• 1 egg(s)
• 1 cup oil
• 1 packet of vanilla sugar
• 1 packet of pudding powder (vanilla)
• ½ liter of milk (1.5%)
• 500 g low-fat curd cheese
• 1 lemon(s), the grated peel and the juice
• 3 egg whites
• 2 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

great to bake the day before

Mix all the ingredients for the shortcrust pastry base and knead well. Pour into a springform pan lined with baking paper. Tip: I always make the dough with a mixer and then press the crumbles evenly into my springform pan. Vigorously beat all the ingredients for the filling with a mixer (careful! It will be very runny) and then pour onto the base. Bake in a preheated oven at 175°C – 190°C for about 45 minutes. Beat the 3 egg whites with the sugar until stiff and spread over the cake – either evenly or in small waves. Bake the cake for another 15 minutes. It’s best to let it rest overnight and under no circumstances try to remove the cake from the pan – it will not be firm yet. The next day, carefully loosen the edges with a small knife and then serve.