Cheesecake with yogurt topping

Ingredients for 1 servings:

• 125 g flour
• 1 pinch of salt
• 75 g sugar
• 2 tbsp water, ice cold
• 100 g sugar
• 100 g sugar
• 75 g butter or margarine, cold
• 4 eggs
• 1 pack of butter or margarine, cold
• 500 g low-fat curd cheese
• 250 g low-fat curd cheese
• 1 pack of pudding powder
• 12 sheets of white gelatin
• 1 kg low-fat yogurt
• 1 lemon(s), untreated, grated peel
• e.g. lemon(s), for decoration
• Fat, for the shape
• semolina, for the mold
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 11 hours; Total time approx. 11 hours 40 minutes

For 12 pieces

Grease a springform pan (26 cm diameter) and sprinkle with semolina. Knead the flour, salt, 75 g sugar, fat in pieces, and 2 tablespoons of ice-cold water, first with a hand mixer, then briefly with your hands. Roll out the dough into a circle (26 cm diameter) on a lightly floured surface. Place in the pan and prick several times with a fork. Beat the eggs, 100 g sugar, and vanilla sugar until frothy. Stir in all the quark and custard powder. Spread into the pan. Bake in a preheated oven (electric oven: 175°C / fan oven: 150°C / gas mark 2) for approx. 1 hour. Let cool for approx. 15 minutes. Then remove from the pan and let cool for approx. 7 hours. Soak the gelatin in cold water. Mix the yogurt, 100 g sugar, and lemon zest. Squeeze out the gelatin and dissolve over low heat. Stir in 6 tablespoons of yogurt one spoon at a time, then stir into the remaining yogurt. Chill the yogurt until it begins to set (about 5 minutes). Place a cake ring around the cheesecake. Spread the yogurt on top. Chill the cake for at least 4 hours. Decorate with lemon, etc., if desired.