Grandma Inge's cheesecake

Ingredients for 1 servings:

• 150 g flour
• 1 tsp, leveled baking powder
• 65 g sugar
• 1 egg yolk
• 1 tbsp milk
• 65 g margarine
• 1 kg layered cheese
• 4 egg yolks
• 250 g sugar
• 70 g cornstarch
• 1 pack of vanilla sauce powder (for cooking)
• 200 ml cream
• 5 egg whites

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with layered cheese, delicious

Grease a 26 cm springform pan and sprinkle with breadcrumbs. Sift the flour and baking powder into a bowl, leaving a well in the center. Add the sugar, egg yolks, milk, and margarine, and mix from the edge with a dough hook. Form a ball and chill for 30 minutes. Line the pan with the mixture, creating a raised edge of about 2.5 cm and pricking the base several times with a fork. For the topping, beat the egg whites until stiff peaks form. Then refrigerate. Preheat the oven to 250°C (top/bottom heat). Drain the cheese mixture thoroughly over a sieve, then press it through a sieve. Beat the cheese mixture with the egg yolks and 250 g of sugar until creamy. Sift the cornstarch onto the pan with the vanilla sauce packet and stir in. Pour in the cream and continue stirring. Carefully fold in the beaten egg whites and pour the cheese mixture into the prepared pan. Bake in the preheated oven, which is now reduced to 170 degrees, for about 60 minutes.