Cheesecake

Ingredients for 12 servings:

• 200 g flour
• 120 g butter
• 70 g sugar
• 1 egg(s), including the yolk
• Salt
• ½ lemon(s), grated peel
• 250 ml milk
• 200 g sugar
• 1 lemon(s), grated peel
• 4 eggs, including the yolk
• 8 sheets of gelatin
• ½ liter cream
• 500 g quark
• ½ cup(s) powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Make a shortcrust pastry from the ingredients for the dough. Shape the dough into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for 2 hours. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Roll out the dough into two 26 cm diameter cake layers. Bake on a baking sheet on the middle rack for 8-10 minutes until light brown. Cut one layer into 12 pieces while still hot and let it cool completely on a wire rack. For the cheesecake, bring the milk to a boil with the sugar, salt, lemon zest, and egg yolks, stirring constantly. Remove from the heat and stir the gelatin (dissolved according to the instructions) into the milk. Chill the milk. Whip the cream until stiff. When the milk begins to set, stir in the quark and the whipped cream. Place the undivided cake layer in a springform pan and line the edge of the pan with a strip of parchment paper. Pour the quark cream mixture onto the cake layer and smooth the surface. Let the cream set in the refrigerator. Remove the cake from the pan, remove the parchment paper from the sides, and place the split layer on top. Dust the cake with powdered sugar and serve.