Classic cheesecake

Ingredients for 1 servings:

• 135 g butter
• 1 pinch of salt
• 50 g sugar
• 250 g flour
• 5 eggs, separated
• 250 g sugar
• 1 kg quark
• 125 g flour
• 125 g butter, melted
• ½ lemon(s), juice and zest
• 250 ml milk
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

juicy, fluffy, creamy and at the same time beautiful

Grease a 26-28 cm springform pan and chill. Prepare the shortcrust pastry and line the pan with it, creating a raised edge of about 4 cm. Return the pan to the refrigerator. For the topping, beat the egg whites with a pinch of salt until stiff peaks form. Slowly add 50 g of sugar and continue beating until stiff peaks form. Then refrigerate. Preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the remaining sugar until creamy. Gradually stir in the quark, flour, butter, lemon zest, juice, and milk. Carefully fold in the beaten egg whites and pour the quark mixture into the prepared pan. Bake in the preheated oven for about 60 minutes. Pause baking after 40 minutes for about 10 minutes to allow the mixture to set. If necessary, cut a slit in the sides to ensure a smooth surface. Then bake for the remaining 20 minutes. After baking, place on a wire rack if desired, turn out the cake, and let it cool. Only remove the springform pan after it has cooled completely.