Cheesecake for a small baking pan

Ingredients for 1 servings:

• 50 g butter
• 100 g butter biscuits
• 2 eggs
• 250 g quark, 40% fat content or less
• 150 g yogurt
• 1 packet of vanilla pudding powder
• 80 g sugar
• 1 packet of vanilla sugar
• 1 small jar of morello cherries, mandarins, peaches, or whatever…

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Can be combined with various fruits / also suitable as a glass cake

It’s best to drain the fruit in a sieve 1 hour before preparation. Line the springform pan with baking paper and grease the edges with oil or margarine. Preheat oven to 180°C (top/bottom heat). Slowly heat the butter and crumble the biscuits (it works best if you put them in a freezer bag and roll them over a few times with a rolling pin). Mix the biscuit crumbs and butter, spread them on the bottom of the pan and gently press them down with a tablespoon. Separate the eggs. Beat the egg whites until stiff. Mix the quark, yogurt, egg yolks, pudding powder, sugar and vanilla sugar well. Then fold in the beaten egg whites. Mix. Spread the drained fruit on the biscuit base. Pour the quark mixture over the biscuit base and smooth it down. Bake the cake in the lower third of the oven for 60 minutes. If it browns too early, you can place a piece of aluminum foil over the pan. This way it can finish baking without getting darker. Tip: I also used this recipe for “cake in a jar,” but omitted the cookie crust in the jars. The preserved cake will keep for about 2-3 weeks. (You can find detailed instructions for “cake in a jar” in the group of the same name.)