Cheesecake, creamy and fluffy

Ingredients for 1 servings:

• 125 g margarine
• 360 g flour
• 290 g sugar
• 1 packet of baking powder
• 5 eggs
• 2 packets of vanilla sugar
• 1 tbsp milk
• 1 dashes lemon juice
• 750 g quark 40%
• 1 cup of cream
• 250 ml milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Recipe from 1970 from the Swabian Alb

For the shortcrust pastry, beat the margarine with 90g sugar and 1 sachet of vanilla sugar until fluffy. Then add 250g flour and the baking powder, 1-2 tbsp milk and 1 egg. Knead into a smooth dough and chill for 1 hour. For the filling, separate 4 eggs, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with 200g sugar and 1 sachet of vanilla sugar for about 5 minutes until fluffy. Add a few squeezes of lemon juice. Add the quark and mix everything well, using a hand mixer on speed 1. Stir in 250ml milk, sift over 110g flour and mix everything again carefully. Finally, whip the cream until stiff peaks form and fold in the already stiff peaks form. Roll out the shortcrust pastry and place it in a 28cm springform pan. Spread the filling on top and bake the cake for about 90 minutes at 180 degrees (top/bottom heat).