Preheat the oven to 180 degrees. Brush a sping tin (28 cm diameter) with a little butter and sprinkle with breadcrumbs.
Mix the butter and sugar in a bowl until frothy. Mix the egg yolks, quark, lemon juice and zest, pudding powder, soft wheat semolina and baking powder until creamy. Beat the egg whites until stiff and fold in. Pour the dough into the springform pan and smooth out. Bake the cheesecake for about 60 minutes. Let the cake cool down.
Wash the berries, pat dry, sort and distribute on the cheesecake. Serve sprinkled with powdered sugar.
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