Cream cheese cake

Ingredients for 1 servings:

• 200 g flour
• 120 g butter
• 270 g sugar
• 5 egg yolks
• Salt
• 1 ½ lemon(s), grated peel
• 8 sheets of white gelatin
• ¼ liter of milk
• ½ liter cream
• 500 g quark, low-fat
• ½ cup powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Sunday cake

Sift the flour onto a baking board and spread the butter in small pieces on top. Make a well in the center of the flour and add 70g of sugar, one egg yolk, 1 pinch of salt, and the grated zest of half a lemon. Starting in the center, quickly knead all the ingredients into a smooth dough. Shape the shortcrust pastry into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for 2 hours. Preheat the oven to 200°C. Roll out the dough on a floured surface to form two tart shells (springform pan size!) and bake on a baking sheet on the middle rack for 8-10 minutes until light brown. While still hot, cut one of the shells into 12 equal-sized pieces and let it cool completely on a wire rack. For the cheesecake, soften the gelatin in cold water. Bring the milk to a boil with 200g of sugar, a pinch of salt, the remaining lemon zest, and 4 egg yolks, stirring constantly, then remove from the heat. Squeeze out the gelatine well and stir it into the milk. Chill the milk. Whip the cream until stiff. When the milk begins to solidify, stir in the quark and whipped cream. Place the undivided cake base in a springform pan and line the edge of the pan with a strip of baking paper. Pour the quark cream onto the cake base and smooth the surface. Let the cream set in the refrigerator. Remove the cake from the pan, remove the baking paper from the edge, and place the divided cake base on top. Dust with powdered sugar.