Cheesecake with walnut crown

Ingredients for 1 servings:

• 200 g butter biscuits
• 200 g butter
• 225 g sugar
• 6 eggs, separated
• 500 g quark
• 1 packet of vanilla pudding powder
• 2 packets of vanilla sugar
• 200 g walnuts, ground
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Grease a large baking dish. Melt the butter. Crush the butter biscuits in a freezer bag with a rolling pin and mix them with the melted butter. Transfer the mixture to the baking dish, press down firmly, and refrigerate for about 20 minutes. Separate the eggs, reserving both the yolks and egg whites. In a bowl, beat the egg yolks with the quark and 125g of sugar until creamy, then add the vanilla pudding powder and vanilla sugar and mix well. Refrigerate. Beat the egg whites with 100g of sugar until stiff peaks form. Carefully fold in the ground walnuts. Spread the quark mixture over the set base and then top with the iced egg whites. Bake the cake for 25 minutes at 175°C fan/convection oven (approx. 195°C top/bottom heat).