Best cheesecake

Ingredients for 1 servings:

• 250 g flour
• 120 g butter, soft
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 500 g quark (cottage cheese) 20%
• 250 g QimiQ (Classic or Vanilla)
• 4 eggs
• 150 g sugar
• 1 packet of vanilla pudding powder
• 2 tbsp eggnog
• some vanilla
• 1 pinch of salt
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 5 minutes

Line a 26cm springform pan with baking paper. For the dough, quickly knead the flour, butter, egg, salt, and sugar with your hands until doughy. Roll out the dough and place it in the springform pan. Spread the dough with your hands and press up an edge (about halfway up the springform pan). Refrigerate for about 30 minutes. For the cheese mixture, separate the eggs. Beat the egg whites until stiff and set aside. Mix the egg yolks, curd cheese, and sugar until smooth. In a separate bowl, mix the Qimiq until smooth, then add the eggs. Briefly stir in the egg liqueur, vanilla, salt, baking powder, and vanilla pudding powder until smooth. Fold in the beaten egg whites. Pour the cheese mixture onto the shortcrust pastry base and bake the cheesecake at 180°C (top/bottom heat) or 160°C (fan oven) for about 65 minutes. After about 20 minutes of baking, remove the cake and cut a 1cm deep cut all around between the cheese mixture and the shortcrust pastry (this prevents it from tearing). Cover the cake with aluminum foil and finish baking (this prevents it from overcooking). Turn off the oven, open the door a crack, and let the cake cool completely. Then refrigerate it for a few hours (preferably overnight). Remove from the refrigerator about an hour before eating to allow the full flavor to develop. Tip: The cake also freezes well (whole or cut into slices).