cheesecake

Ingredients for 12 servings:

• 125 g butter
• 1 pinch of salt
• 30 g sugar
• 1 egg yolk
• 2 tbsp water
• 250 g flour
• 750 g quark / curd cheese (20%)
• 4 tbsp oil
• 1 vanilla pod(s)
• 3 eggs, separated
• 50 g cornstarch
• 180 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour with the butter, salt, sugar, egg yolks, and water. Wrap the shortcrust pastry in aluminum foil and let it rest in the refrigerator for 1 hour. Preheat the oven to 180 degrees Celsius. Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Beat the quark with the oil, sugar, egg yolks, cornstarch, and vanilla seeds until fluffy. Beat the egg whites until stiff peaks form and fold in. Roll out the shortcrust pastry, line the bottom and sides of a springform pan, and spread the quark cream on the bottom. Bake the cake on the second rack from the bottom for 50-60 minutes. Do not open the oven door until the last 10 minutes. The cake can be eaten hot or cold.