Dieter's cheesecake without a base

Ingredients for 1 servings:

• 1,000 g quark (low-fat quark)
• 5 eggs, size XL, egg yolk/egg white separated
• 125 g butter, soft
• 1 pack of pudding powder, vanilla (bourbon)
• 1 packet of vanilla sugar
• 200 g powdered sugar
• 1 pinch of salt
• some butter to grease the mold
• ½ lemon(s), untreated, zest
• lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat the egg yolks with butter, powdered sugar, and vanilla sugar until frothy. Add the quark and vanilla pudding and mix well. Beat the egg whites with a pinch of salt until stiff peaks form. Add lemon juice to taste. Fold the egg whites into the quark mixture so that small flecks of egg white remain. If desired, stir the lemon zest into the mixture for a fresh touch. Pour the batter into a lightly buttered springform pan. Place the pan on an oven rack, second shelf from the bottom, at 170 degrees (fan oven) for about 50 minutes. Turn off the oven and leave in the oven with the residual heat for another 10-15 minutes. This prevents the cheesecake from sinking too much. Remove from the pan and let cool in the pan. If necessary, loosen the edges of the cake with a knife along the springform pan.