Fine strawberry cheesecake

Ingredients for 1 servings:

• 350 g flour
• ½ pack of baking powder
• 150 g sugar
• 175 g butter
• 4 tbsp lemon juice
• 125 g butter
• 175 g sugar
• 1 packet of vanilla sugar
• 5 egg yolks
• 1 tbsp semolina
• 750 g quark
• 250 g strawberries

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the flour and baking powder, add the sugar. Mix in the butter and lemon juice. Quickly mix everything with the dough hook until you have a smooth dough. Divide the dough in half and crumble it into crumbles with your fingers. (CAUTION: It’s important to work quickly. Therefore, first mix quickly with the dough hook, then crumble it into crumbles with cold fingers! If the dough gets warm, it will become tough!) Pour half of it into a greased springform pan (Ø 26 cm) and press firmly into the base with your fingers. Preheat oven to 180°C (160°C fan-assisted oven). For the filling, beat the butter, sugar, and vanilla sugar until fluffy. Whisk the egg yolks together, then add them to the butter mixture along with the semolina and quark. Wash and hull the strawberries, cut them into wedges, and fold them into the quark mixture. Pour the mixture into the springform pan. Sprinkle the remaining crumbles evenly over the quark mixture. Bake the cake in the oven for about 60 minutes, then remove it and let it cool on a wire rack.