Cheesecake with pineapple topping

Ingredients for 1 servings:

• 350 g flour
• 3 tbsp breadcrumbs
• 150 g sugar
• 2 packets of vanilla sugar
• 175 g butter, liquid
• ½ pack of baking powder
• 750 g quark, 20% fat
• 150 g butter, liquid
• 130 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• ½ lemon(s), juice
• 2 packets of vanilla pudding powder
• 1 can pineapple slice(s) for topping
• 1 pack of cake glaze, clear, optional

Instructions

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

simple and looks great, from a 28 cm springform pan

For the base: Using the dough hook on a hand mixer, mix all ingredients into crumbles. Place about 2/3 of the crumbles on the bottom of a 28 cm springform pan lined with baking paper and press down firmly. Pull the remaining third up to form the edge and press down firmly. For the quark filling: Drain the pineapple. Retain any juice (we’ll need it later for the glaze, if desired). Separate the eggs. Using the whisks on a hand mixer, mix the sugar and melted butter well. Gradually add the vanilla sugar, egg yolks, pudding powder, and lemon juice. Add the quark and mix everything until smooth. Set the mixture aside for a moment. Whisk the egg whites (clean the whisks thoroughly, otherwise the egg whites won’t stiffen) and carefully fold the stiff egg whites into the quark mixture with a spoon. Pour the mixture into the pan and smooth it down. Distribute the drained pineapple slices over the quark mixture. Bake the cake in the oven (preheating is not necessary) at 175°C top/bottom heat on the second rack from the bottom for about 60-80 minutes. It’s best to do the wooden skewer test after 60 minutes; if nothing sticks to it anymore, the cake is done and check then. If the cake is getting too dark, simply pull aluminum foil over it. Don’t be alarmed, the cake will rise very high in the oven and will dome, but this will go away when it cools. Optional, this is not necessary, but it looks nice: Using the reserved pineapple juice, mix the glaze according to the package instructions (top up with water to the desired amount if necessary) and drizzle it over the cooled cake.