Cheesecake with cream cheese and mascarpone

Ingredients for 1 servings:

• 300 g flour
• 1 pinch of salt
• 2 tsp baking powder
• 200 g butter, soft
• 100 g sugar
• 1 egg(s)
• 50 g butter, melted
• 175 g sugar
• 3 eggs
• 1 pinch of salt
• 1 lemon(s), the juice
• 1 packet of vanilla sugar
• 3 tbsp cornstarch, sifted
• 500 g low-fat curd cheese
• 200 g double cream cheese, Balance (17% fat)
• 250 g mascarpone (full fat level)
• 1 large can/s of tangerine(s), drained, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mix the flour with salt and baking powder. Add the butter and egg and knead everything into a dough. Line the bottom of a 26 cm springform pan with baking paper and grease and flour the edges. Press the dough firmly onto the bottom and sides and smooth it down. Chill for 2 hours. Preheat the oven to 170°C (top/bottom heat). Cream the butter and sugar until creamy. Beat in the eggs, one at a time. Stir in the salt, lemon or lime juice, vanilla sugar, and cornstarch. Stir in the low-fat quark, cream cheese, and mascarpone one at a time. If desired, you can also fold in the mandarin oranges. Pour the mixture into the springform pan and smooth it down. Bake for 60-70 minutes. Then let it cool completely and chill.