Cheesecake with vanilla and lime

Ingredients for 1 servings:

• 120 g cornstarch
• 200 g flour
• ½ tsp baking powder
• 120 g powdered sugar
• 150 g butter, room temperature, diced
• 1 egg(s)
• 1 egg yolk
• ½ tsp salt
• 1 tsp butter for the mold
• 2 limes (alternatively 1 packet of citrus or lime powder)
• 4 eggs
• 120 g sugar
• 80 g flour
• 1 packet of vanilla sugar
• 80 ml milk
• 500 g quark (low-fat)
• 1 pinch of salt
• 180 g cream
• Powdered sugar for dusting
• 1 egg white

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the dough, sift the cornstarch, flour, baking powder, and icing sugar into a bowl. Add the butter cubes, egg, egg yolk, and salt, and quickly knead everything into a smooth dough. Wrap in cling film and let it rest in the refrigerator for about 1 hour. For the filling, wash the limes in hot water and finely grate the zest. Separate the 4 eggs. Mix half of the sugar with the flour, vanilla sugar, and milk until thickened. Stir in the egg yolks, lime zest, and low-fat quark. Beat all 5 egg whites until stiff, gradually adding the salt and the rest of the sugar. Whip the cream until stiff. Carefully fold the egg whites and cream into the quark mixture. Grease a 24cm springform pan with butter. Roll out the dough between two layers of cling film into a circle about 36cm in diameter and place in the pan, shaping the edges. Prick the pastry base several times with a fork. Pour the filling onto the pastry base and smooth it out. Bake in a preheated oven to 170°C on the second rack from the bottom for about 45 minutes. Do not open the oven during baking, as this will cause the cake to collapse! Let the cheesecake cool in the oven and still do not open the door! Carefully remove the springform pan and lightly dust the cake with powdered sugar to serve. Tip: You could certainly add fresh fruit (strawberries, cherries, etc.) to the quark mixture and bake it with the cheesecake. I haven’t tried that yet, though.