Cream cheese cake

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp water, cold
• 150 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 60 g cornstarch
• ½ tsp baking powder
• 1,000 g low-fat quark or cream quark
• 250 g sugar
• 1 lemon(s), the grated peel and the juice
• 3 cups cream, whipped stiffly
• 2 bags of gelatin, ground
• 7 tbsp water (6-7 tbsp)
• 50 g icing sugar, for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

… never another cheesecake again – try it!

Base: Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff peaks form. Stir in the sugar, egg yolks, and vanilla sugar. Sift the flour, cornstarch, and baking powder and carefully fold into the mixture. Grease a 26- or 28-cm springform pan, line it with baking paper or parchment paper, and pour in the batter. Bake in a preheated oven at 200°C (conventional heat: 180°C, gas mark 3-4) for about 20 to 30 minutes on the middle rack. Remove from the oven and wait about 20 minutes. Then carefully remove the pan, peel off the baking paper, and allow to cool completely. Cut once horizontally. Filling: Whip the cream until stiff peaks form. Mix together the quark, sugar, grated zest, and lemon juice (in a food processor). Stir in the whipped cream. Dissolve 2 sachets of powdered gelatin in 6-7 tablespoons of water. After about 8-10 minutes, heat until the gelatin dissolves and then immediately add it to the mixture (while continuously beating the quark mixture on full speed). Continue beating for a while. Chill for a while. Finishing: Place the bottom cake layer on a cake plate, place a cake ring around it, and hold the ring together with a piece of sticky tape. Spread the cheese mixture evenly over the base. Carefully place the top layer of pastry on top and press down lightly. Close the cake container and refrigerate – ideally overnight, but at least for 2-3 hours (place the refrigerator slightly higher). Dust the cheesecake liberally with sifted icing sugar before serving.