Cheesecake with and from Hazelnut Crumble

1. Preheat the oven to 190 ° C (if you want convection, then to 170 ° C)

1. Toast the hazelnuts chopped in a pan without fat. Transfer from the pan into a cool dish, preferably on a plate, so that the nuts can cool down. Melt 140 g margarine in the pan. Mix 240 g flour, the cooled nuts, 0.5 tsp ground cinnamon and 125 g sugar together. Then add the melted butter and use the mixer on a low setting with a dough hook to mix the whole thing into crumble, if you like you can do the fine work with your hands.

1. Line a springform pan approx. 26 cm in diameter or a square springform pan with baking paper, grease the edges. Evenly distribute a little more than half of the crumble on the bottom of the pan and press down. Now prebake the form for 15 minutes in the lower third of the preheated oven.

in these times

1. 125 g soft margarine, 90 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the mixer with whisk until a creamy mixture is formed. Stir in 2 eggs one after the other for at least 1 minute each. Mix 500 g of low-fat quark, 1 packet of vanilla pudding powder and 1 bottle of lemon flavor (alternatively 2 tablespoons of lemon juice) into the creamy mixture with a mixer. Now place this complete mixture on the pre-baked base and spread it evenly.

1. Distribute the remaining crumble evenly over the mixture. Now put the form back in the oven, lower third for about 35 minutes. Then let the entire pan cool down on a wire rack or something similar (please pay attention to this, otherwise the cheese mixture may run away).