Cream cheese cake

Ingredients for 1 servings:

• 4 eggs
• 30 g water (hot)
• 120 g sugar
• 130 g flour, ( 405 )
• 375 g milk
• 2 eggs
• 500 g quark (low-fat quark)
• 170 g sugar
• 1 lemon(s) (the zest of an unpeeled one)
• 8 sheets of gelatin (9 in summer)
• 500 g cream
• 300 g dough (shortcrust pastry)
• 30 g apricot jam
• 200 g cream
• 1 point cream stiffener
• 1 tbsp vanilla sugar
• 20 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

fine cheese cream

Make a sponge cake base from eggs, water, sugar, and flour and bake at 160°C for about 20 minutes. Bake a thin shortcrust pastry base at 160°C until golden brown. For the cheesecake, bring the milk and egg to a boil. Be careful, stir constantly, otherwise it will burn. Stir in the softened gelatin leaves. Stir in the sugar, quark, and lemon. Allow the quark mixture to cool. Prepare a baking dish. Spread the jam over the shortcrust pastry base, cut the sponge cake in half, and place one half on the shortcrust pastry. Place a springform pan over the top and line the sides with a strip of greaseproof paper (to prevent the iron taste; not necessary with an aluminum ring). Whip 500g of cream until well beaten and stir into the cold cheesecake mixture. Pour the cheesecake into the prepared dish. Chill thoroughly for at least 5 hours. Divide the other half of the sponge cake base into 18 cake slices and cut them into the “lid.” Cover the cream cake with 200 g of cream (cream stiffener, vanilla sugar), place the “lid” on top and dust with a little icing sugar.