Curd pancake cheesecake

Ingredients for 1 servings:

• 150 g flour
• 2 eggs, size M
• 1 pinch of salt
• 1 tbsp sugar
• 300 ml milk
• 2 tbsp oil for frying
• 250 g cherry jam for spreading
• 150 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 75 g butter
• 1 egg(s), size M
• 2 tbsp brown sugar
• Fat for the mold
• 500 g low-fat curd cheese
• 500 g sour cream
• 500 ml milk
• 250 g sugar
• 100 ml sunflower oil
• 2 packets of vanilla pudding powder
• 4 eggs, size M

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

For the pancake batter, whisk together the flour, eggs, salt, sugar, and milk until smooth. Let stand for about 15 minutes. For the shortcrust pastry, whisk together the flour, sugar, vanilla sugar, and salt. Add the butter in pieces and the egg. Quickly knead into a smooth dough. Grease a 28 cm springform pan. Sprinkle the bottom with brown sugar. Press the shortcrust pastry into the pan and chill for about 30 minutes. Heat 2 tablespoons of oil. Cook 5 pancakes from the pancake batter, turning them occasionally. Spread with jam, roll them up, and place them side by side on top of the shortcrust pastry in the pan. For the filling, whisk together the quark, sour cream, sugar, and pudding mix until smooth. Gradually whisk in the eggs, oil, and milk. Pour the mixture into the pan. Bake in an oven preheated to 200°C (top/bottom heat) for about 1 hour on the middle rack. Allow to cool for about 15 minutes with the oven door slightly ajar. Remove from the oven and allow to cool completely.