Cheesecake with shortcrust pastry base

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 125 g butter, cold
• 1 egg(s)
• 1 pack of pudding powder (vanilla)
• 1 packet of vanilla sugar
• 1 kg low-fat curd cheese
• 4 eggs
• 200 g sugar
• 250 ml oil
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 40 minutes

For the base, quickly knead the flour, sugar, cold butter, and egg into a shortcrust pastry, wrap in cling film, and refrigerate for at least 30 minutes. Roll out the dough with a rolling pin until round. Transfer to a greased springform pan and bake for 10 minutes at 180°C until light golden brown. For the filling, drain the quark well. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks and sugar, carefully add the drained quark, oil, and custard powder. Then fold in the beaten egg whites. Pour the filling onto the pre-baked base and smooth it down. Bake at 150°C (top/bottom heat) for 70-80 minutes, until the cheesecake is golden yellow.