Classic Cheese Cake (Bernd Siefert)

Knead all ingredients together except for the flour. Then briefly knead in the flour and cover it in the refrigerator for an hour to cool. Roll out the dough about 3 mm thin and cover the bottom of a springform pan with a diameter of 28 cm with it. Pre-bake at 150 ° C for about 25 minutes. Let cool down slightly. Roll out the remaining shortcrust pastry, cut it to the height and circumference of the ring, roll it up and line the edge with it. Make sure that everything is tight.

If the shortcrust pastry sticks a little, lightly flour the surface before rolling it up.

Brush the pre-baked base with the apricot jam.

4 Whip egg yolks with 30 g sugar, egg white with 40 g sugar separately. Carefully mix both masses alternately with flour, slightly equalize the melted butter at the end and fold in. Pour the mixture into a prepared ring with a diameter of 26 cm and bake at 200 ° C for about 12 minutes. Fix the sponge cake on the shortcrust pastry base.

Mix all ingredients, bring to the boil briefly, allow to cool and soak the sponge cake base with it.

Pass the layered cheese through a sieve. Mix the cheesecake aid and sugar, stir in the egg yolks, lemon zest, vanilla pulp and milk (vary the amount of milk depending on the moisture content). Brown the butter in a pan. Beat egg whites with salt and sugar to form a firm snow. Fold the egg whites into the quark mixture, blend the browned butter with a little mixture and beat into the whole mixture. The mass should be beaten up easily. Pour into the prepared form, brush the top edge with it and bake at 220 ° C.

As soon as a skin has formed, the mass rises and gets tension, make an incision with a knife about 2 cm at a 45 ° angle. Bake the cheese cake again until the mixture is about 2 cm above the edge of the cake. Take the cake out of the oven until the mixture has collapsed again at ring height (usually after about 5 minutes). Push back into the oven until the cake is about 2 cm above the edge again. Repeat the process until the cake feels firm and stable. This can sometimes be necessary up to 5 times.

Cover the cake with a cake grid and turn it upside down. Let it cool down, then turn it back, remove it from the ring and then decorate the edge with a stencil and decorative powdered sugar.