Gluten-free cheesecake without a base

Ingredients for 1 servings:

• 5 eggs
• 1,000 g quark
• 150 g sugar
• 250 g margarine or butter
• 1 packet of vanilla sugar
• 2 packs of vanilla pudding powder, gluten-free
• possibly fruits
• possibly raisins
• possibly chocolate shavings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gluten-free cake, baked with normal ingredients from the supermarket

Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with softened butter or margarine, the sugar, the vanilla sugar, and the pudding powder until fluffy, then stir in the quark. Fold in the stiffly beaten egg whites. Bake the cake in a springform pan lined with baking paper on the bottom rack at 180°C (top/bottom heat) for about 50 minutes. The time may need to be adjusted depending on the oven. If the cake starts to brown too quickly, cover it with aluminum foil. If you don’t want pudding powder in the cake, you can also use cornstarch. Use 40g of cornstarch per sachet of pudding powder. The vanilla flavor can then be achieved using vanilla seeds, vanilla sugar, or vanilla flavoring. This cheesecake can easily be turned into a zebra cake: simply mix half of the mixture with the vanilla pudding and half with the chocolate pudding and alternately add a spoonful of each to the pan. Fruits also go well with this cake: For example, you can fold cherries into the quark mixture, or top the cake with mandarin orange segments (2 cans of mandarin oranges are enough for one cake). The cake also tastes delicious with raisins. Fold about a handful of raisins into the mixture. To turn the cheesecake into a stracciatella cake, you can fold about 75-100g of chocolate sprinkles into the mixture.