cheesecake

Ingredients for 1 servings:

• 125 g butter
• 200 g biscuits (wholemeal butter), finely crumbled
• 1 tbsp sugar
• 500 g quark
• 400 g cream cheese
• 250 g sugar
• 2 tbsp flour
• 1 packet of vanilla sugar
• 1 tsp lemon peel
• 1 tsp orange peel
• 3 eggs
• 2 egg yolks
• 250 g whipped cream
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 5 minutes

New York Cheesecake, for 12 pieces

Preheat the oven to 180°C. Melt the butter in a saucepan over low heat. Remove from the heat, add the crushed biscuits and sugar, and mix thoroughly. Spread the mixture onto the bottom of a 23 cm diameter springform pan, press down, and bake for 10 minutes. Remove from the oven and let cool on a wire rack. Increase the oven temperature to 200°C. Whip the cream until stiff peaks form. Using an electric hand mixer, beat the quark and cream cheese until smooth, then slowly stir in the sugar and flour. At full speed, beat in the vanilla sugar and citrus zest, then the eggs and egg yolks one at a time. Then carefully fold in the cream. The mixture should be light and airy. Grease the sides of the springform pan, pour in the quark mixture, and smooth it down. Bake for 15 minutes, then reduce the temperature to 180°C and bake for another 30 minutes. Turn off the oven and let the cake cool in it for at least 2 hours. Cover and refrigerate overnight. Loosen the mixture all around with a knife, then remove from the pan and cut into pieces.