Cheesecake with 2 layers

Ingredients for 1 servings:

• 65 g butter
• 75 g sugar
• 200 g flour
• ½ pack of baking powder
• 1 egg(s)
• 500 g quark
• 150 g sugar
• 3 egg yolks
• 2 cups of sour cream (200 ml each)
• 150 ml oil
• 125 ml milk
• 1 packet of vanilla pudding powder
• 3 egg whites
• 1 pinch of salt
• 3 tbsp sugar
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 35 minutes

from a 28cm springform pan

Knead the butter, sugar, flour, baking powder, and egg into a shortcrust pastry and refrigerate briefly. Mix the quark, sugar, egg yolks, sour cream, oil, milk, and vanilla pudding powder well. Reserve 1 cup (approx. 150 ml) of the mixture. Grease a 28 cm baking pan and spread the shortcrust pastry evenly over the bottom and sides. Pour the quark mixture onto the pastry. Bake in a preheated oven at 175°C (top/bottom heat) for 45 minutes. Shortly before the end of the baking time, beat the egg whites with a pinch of salt and 3 tablespoons of sugar until stiff. Then fold in the reserved quark mixture and spread the cream over the baked cake. Bake for another 15 minutes. Important! Let it cool slowly with the oven door slightly ajar so the cake doesn’t collapse.