Cheesecake without a base

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 6 eggs
• 115 g potato starch
• 1 vanilla pod(s)
• 1,000 g quark 20%
• ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

with vanilla pod and potato starch

Separate the eggs and beat the egg whites until stiff peaks form, then chill. Cream the softened butter until fluffy, then add the sugar and beat until completely dissolved. Scrape out the vanilla pod and add it to the butter and sugar mixture, then beat to combine. Gradually add the eggs, potato starch, the juice of half a lemon, and the quark, beating well. Finally, fold in the beaten egg whites. Pour the finished batter into a 28cm springform pan and smooth the surface. Bake in a preheated oven at 175°C on the second rack from the bottom for 30 minutes. Score the cake once 5cm from the edge with a sharp knife to relieve the tension. Otherwise, you’ll get those unsightly cracks from rising and then collapsing again. Bake for another 15 minutes, then reduce the oven temperature to 150°C. Cover the cake with aluminum foil and continue baking for 30 to 45 minutes. Turn off the oven and leave the cake in for 10 minutes to prevent it from getting cold shock and sinking back into the pan too quickly. Remove from the oven and let it cool. This takes a few hours. I usually make it the day before I plan to eat it.