Fürst-Pückler cheesecake

Ingredients for 1 servings:

• 100 g strawberries (frozen)
• 5 eggs
• 150 g flour
• 240 g sugar
• 1 pinch of salt
• 80 g butter
• 125 g semi-sweet chocolate coating
• 100 ml milk
• 2 tbsp powdered sugar
• 1 kg low-fat curd cheese
• 1 tsp lemon peel, grated
• 100 g cornstarch
• 1 vanilla pod(s) (the pulp)
• 125 g yogurt (vanilla)
• 100 g whipped cream
• 12 waffles (ice cream cone rolls)
• Flour for the work surface
• Butter for the mold
• Powdered sugar for dusting
• 1 tsp sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with vanilla, strawberry and chocolate

Separate one egg and set the yolk aside. Knead 150g flour with 40g sugar, the egg white, salt, and 80g butter until smooth. Wrap in cling film and chill for about 30 minutes. Heat the milk and melt the chocolate coating in it. Puree the strawberries with 1 teaspoon of sugar. Separate the remaining eggs. Mix the quark with 175g sugar, lemon zest, cornstarch, and all of the egg yolks. Divide the mixture into thirds. Stir the vanilla seeds and vanilla yogurt into the first third, the strawberry puree into the second third, and the chocolate coating milk into the third third. Beat the egg whites until stiff, then add the remaining 25g sugar and salt. Fold 1/3 of the beaten egg whites into each mixture. Roll out the dough on a floured surface and place it in the bottom of a buttered 26cm springform pan. Layer the strawberry cream, vanilla cream, and chocolate cream on top. Bake in a preheated oven at 175°C for approximately 1 hour. Allow the cake to cool thoroughly. Whip the cream until stiff peaks form and pipe 12 tufts of cream onto the cake. Place the wafer rolls inside and dust with powdered sugar to serve.