Eggnog cheesecake

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 375 g flour
• 2 tsp baking powder
• 40 g cocoa powder
• 1 kg low-fat curd cheese
• 400 g cream
• 4 m.-sized eggs
• 100 ml egg liqueur
• 1 ½ tsp lemon zest, grated
• 110 g sugar
• 1 vanilla pod(s), including the pulp
• 2 packets of vanilla pudding powder
• 15 g cornstarch
• 400 g cream
• 40 g sugar
• 150 ml egg liqueur for drizzling
• 4 tbsp chocolate, grated, for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 30 minutes

Preheat oven to 180°C top/bottom heat (160°C fan-assisted oven). For the pastry, cream together the butter, sugar, and salt until creamy. Stir in the egg. Mix the flour, baking powder, and cocoa powder and add to the butter mixture. Mix everything together to form coarse crumbles. Line a deep baking tray (approx. 28 × 36 cm) with baking paper. Spread the crumbles on top and press firmly into the base. Bake for approx. 15 minutes on the lowest rack of a hot oven. Meanwhile, for the cream, split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Mix the quark with 200g of cream, 4 eggs, advocaat, lemon zest, sugar, and vanilla seeds. Add the custard powder and cornstarch and stir briefly. Remove the tray from the oven and spread the quark cream over the pastry. Continue baking for approx. 40 minutes on the lowest rack. Remove from the oven and let cool for approx. 1 hour. Whip the cream and sugar until stiff and spread lightly over the cake. Drizzle with the remaining egg liqueur. Sprinkle with chocolate shavings.