Classic cheesecake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 1 tsp baking powder
• 1 sachet of vanilla sugar
• 1 egg(s)
• 85 g butter, cold
• 1 pinch of salt
• 550 g low-fat curd cheese
• 200 g mascarpone
• 3 eggs
• 210 g sugar
• 2 bags of vanilla sugar
• 1 pinch of salt
• 2 tsp lemon juice
• 13 g cornstarch, alternatively vanilla pudding powder
• 150 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

This cheesecake is for people who like classic cheesecake without any frills.

Knead the dough ingredients into a quick shortcrust pastry by hand and then chill in the refrigerator for about 30 minutes. Mix the ingredients for the quark mixture, except for the butter, by hand with a whisk. Melt the butter and let it cool slightly, then stir it into the quark mixture. It’s best not to use an electric mixer, as otherwise too much air will be mixed into the quark mixture. Preheat the oven to 150°C (top/bottom heat). Line a 26cm springform pan with the shortcrust pastry, ensuring that the edges are about halfway covered with dough. Pour in the quark mixture. Place the springform pan on the middle rack of the oven and place a heat-resistant bowl of water next to it. This will prevent the surface of the cake from cracking during baking. Leave the cake in the hot oven for 70 minutes; do not open the oven door during this time. Then turn off the oven and let the cake cool slowly with the oven door closed or only slightly open.