Cheesecake with crumbles

Ingredients for 4 servings:

• 500 g quark (at least 20% fat)
• 500 g double cream cheese
• 180 g sugar
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• 30 g starch flour
• 2 dashes lemon juice
• 250 g butter
• 375 g flour
• 180 g sugar
• 1 m.-sized egg(s)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Mix all of the ingredients for the cream together until smooth and set aside for a moment. For the base and crumble, mix the ingredients and knead until a smooth dough is formed. Line a 26 cm springform pan with baking paper. Either just cover the base or extend the baking paper over the edges too. Alternatively, grease the edges. Take half of the dough and line the base of the springform pan. Pull the dough up at least 2 cm at the edges. Pour the cream into the prepared pan. Take the second half of the dough and add 2 heaped tablespoons of flour. Now form the crumble and spread it on the cake. To do this, tear off small pieces of dough, shape them if necessary and cover them with flour so that the individual pieces do not stick together. Bake in a preheated oven at 175 °C (top/bottom heat) for 50 to 60 minutes on the middle rack. If the cake gets too dark on top, cover it with aluminum foil. After baking, let the cake cool down.