Fluffy cheesecake without flour and base

Ingredients for 1 servings:

• 500 g quark
• 250 g cream cheese
• 200 g natural yogurt
• 5 eggs, separated
• 1 packet of vanilla pudding powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp lemon juice
• 150 g powdered sugar
• Fat and breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 160°C (fan/convection oven). Grease a 26cm springform pan and dust with breadcrumbs. Carefully separate the eggs. Beat the egg whites until stiff peaks form and set aside. In a bowl, thoroughly mix the quark, cream cheese, natural yogurt, egg yolks, vanilla pudding powder, baking soda, baking powder, lemon juice, and powdered sugar until smooth. Then carefully fold the beaten egg whites into the quark mixture. Pour the finished mixture into the springform pan and place on the bottom rack of the preheated oven to prevent it from browning too quickly. Bake the cake for about 50 minutes, then let it rest in the switched off oven for another 10 minutes. Once it has rested, remove the cheesecake from the oven. Note: It tastes great both hot and cold.