Fluffy lemon cheesecake

Ingredients for 1 servings:

• 250 g flour (type 405)
• 60 g brown sugar
• 60 g white sugar
• 1 egg(s)
• 1 pinch of baking powder
• 125 g butter, cold in pieces
• 400 g double cream cheese
• 400 g sour cream
• 5 eggs, separated
• 1 sachet of vanilla sugar
• 60 g brown sugar
• 60 g white sugar
• 1 large lemon(s), juice
• some butter for the mold
• 1 lemon(s), untreated, sliced
• 4 tbsp powdered sugar
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

à la Mama

For the dough, knead the ingredients together, wrap in cling film, and refrigerate. For the filling, separate the eggs. Beat the egg whites until stiff peaks form. Beat the remaining ingredients with the egg yolks until smooth. Then carefully fold in the egg whites (do not beat). Brush a springform pan with a little butter and line with the shortcrust pastry. Pour the cake filling on top and bake in the oven at 180°C (top and bottom heat, fan oven: 160°C) for about 50 minutes. The filling will quickly turn very brown. This is normal. If you still have concerns, simply place a moistened piece of baking paper loosely on top and finish baking. Baking times vary greatly. This depends on the oven, the temperature of the ingredients, and, for example, the fact that each lemon releases a different amount of liquid. The cake is done when it is no longer runny (use a toothpick to test it). I’ve taken 90 minutes. Remove the cake from the oven. It will still collapse at this point—this is normal. Place the lemon slices in a saucepan with 1/3 of the powdered sugar and just enough water to cover them. Simmer for 2 minutes. Arrange them around the cake and sprinkle with the remaining powdered sugar. Let cool slightly before removing the springform pan.