Cheesecake with crumbles à la Mama

Ingredients for 1 servings:

• 125 g margarine
• 150 g sugar, fine
• 300 g flour
• 125 g butter, soft
• 250 g sugar, fine
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 5 egg yolks
• 1 pack of pudding powder (bourbon vanilla pudding powder)
• 1 pack of ready-made mix (cheesecake mix)
• 500 g low-fat curd cheese
• 250 g cream cheese
• 1 lemon(s), the juice
• 5 egg whites

Instructions

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

Family recipe

For the dough, knead the margarine, sugar, and flour into a firm dough. Place 1/3 of the dough into a greased cake tin, press down firmly, and cover with a cloth in the refrigerator. Shape the remaining dough into a ball, wrap in cling film, and refrigerate. For the topping, mix the softened butter, sugar, vanilla sugar, and egg yolks in a food processor on the lowest speed for about 10-15 minutes until creamy. Beat the egg whites until stiff peaks form. Add the vanilla pudding powder, cheesecake improver, lemon juice, and quark, then fold in the egg whites and spread the mixture on the cake base. Tear crumbles off the chilled dough and spread them on the cake. Bake the cake in a preheated oven at about 185-195°C (350-375°F) for about 50 minutes using a fan oven. Cover the cake if necessary to prevent the crumbles from overbrowning. After baking, let the cake cool for about 10 minutes in the switched off oven with the door slightly open, then remove it and let it cool completely on a rack.