Cheesecake with puff pastry base

Ingredients for 9 servings:

• 1 roll of toffee batter from the refrigerated section (270 g)
• 3 eggs, size M
• ½ tonka bean(s)
• 100 g sugar
• 500 g quark
• 1 pinch of salt
• 1 packet of vanilla pudding powder

Instructions

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

Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry on a baking sheet and cut to approximately 20 x 34 cm. Fold a strip of aluminum foil the same length over and place it in front of the puff pastry. Prick the puff pastry several times with a fork and pre-bake for approximately 10 minutes. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks until creamy, gradually adding the sugar. Grate the tonka bean and stir into the egg yolk mixture with a pinch of salt. Carefully mix the quark, custard powder, beaten egg whites, and egg yolk-sugar mixture. Remove the puff pastry from the oven. Reduce the oven temperature to 175°C (top/bottom heat). Spread the quark mixture evenly over the pastry. Place in the oven on the middle rack and bake for approximately 40 minutes more.