Cheesecake at its finest

Ingredients for 1 servings:

• 200 g flour
• 325 g sugar
• 75 g butter
• 4 eggs
• 1 tsp baking powder
• some salt
• Fat, for the shape
• 1 kg low-fat curd cheese
• 1 ½ pack vanilla pudding powder
• 1 packet of vanilla sugar
• ½ lemon(s), juice or 5 drops of lemon flavor
• 150 ml sunflower oil
• ½ liter of milk
• 5 drops butter-vanilla flavoring

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

for 16 pieces

Preparation of the shortcrust pastry: Knead together flour, 75g sugar, butter in small pieces, 1 egg, baking powder, and salt. I don’t refrigerate the dough, but pour it directly into a 28cm diameter springform pan lined with baking paper. I press a few edges into the sides. Preparation of the quark mixture: Separate 3 eggs, mix the quark, 150g sugar, custard powder, egg yolks, flavoring, vanilla sugar, lemon juice (or 5 drops of lemon flavoring), and oil. While stirring, add milk a little at a time until a thin mixture forms. Pour the mixture onto the pastry in the pan. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 45-50 minutes. Beat the egg whites until stiff peaks form. Gradually add 100g of sugar. Spread the meringue onto the still-warm cake. Bake for another 20 minutes at 175°C (150°C fan/gas mark 2). Once cooled, cut the cake into 16 slices.