Cream cheese without gelatin

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 100 g flour
• 100 g cornstarch
• 750 g quark
• 4 cups of cream, 200 ml each
• 3 packets of vanilla sugar
• Sugar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

super easy and always works

For the sponge cake, beat the eggs (do not separate) with the sugar for about 15 minutes (food processor) until you have an icing. Carefully mix with the sifted flour and cornstarch and pour the batter into the baking tin. Bake at 210°C for 10 minutes, then reduce the temperature to 180°C and for a further 15-20 minutes. Allow to cool and halve lengthwise. For the cheesecake, beat 4 cups of cream until stiff peaks form, gradually adding the vanilla sugar. Stir in the quark and sweeten with sugar to taste. Then either spread all of the cheesecake on the bottom layer, put the lid on, refrigerate the cake for 4 hours and then decorate with powdered sugar. Or spread half of the cheesecake on the bottom layer and scatter strawberries, mandarins or rum raisins on top, then spread the remaining cheesecake on top. Put the lid on and refrigerate as above. Tip: It also tastes great if you soak the sponge cake base with orange liqueur, such as Cointreau (amount to taste; I always use at least 1 shot glass full).