Cheesecake without a base

Ingredients for 12 servings:

• 1 kg quark (layered cheese)
• 200 g margarine or butter
• 3 bags of vanilla sugar, bourbon OR other
• 1 lemon(s), untreated, peel
• 7 eggs, separated
• 8 tbsp millet flakes or millet flour, possibly 10 tbsp
• 1 pinch of sea salt
• 4 tbsp cream
• Fat for the mold OR baking paper
• 250 g cane sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Drain the layered cheese in a sieve for about 1 hour. Cream the softened butter with the vanilla sugar, caster sugar and lemon zest until light and fluffy. Separate the eggs. Reserve one egg yolk and gradually beat in six egg yolks. Stir in the layered cheese and millet flour. Beat the egg whites with sea salt until stiff peaks and carefully fold into the cheese mixture. Pour into a greased springform pan. Bake in a preheated oven at 180°C for about 45 minutes. Mix one egg yolk and the cream and carefully spread it over the cake. Bake again at about 150°C for about 20 minutes. I use all the egg yolks in the batter and skip the cream, as I’m too clumsy to spread it on the cake in a hot oven, and I sometimes forget to do so. Fill the dough into a springform pan lined with baking paper, bake it at approx. 160° C fan oven for approx. 60 – 70 minutes without preheating + let it stand in the switched off oven, it will collapse a little.