Heavenly buttermilk cheesecake

Ingredients for 1 servings:

• 100 g butter
• 3 tbsp sugar
• 1 egg(s)
• 180 g flour
• 1 tsp baking powder
• 150 g butter
• 2 eggs
• 180 g sugar
• 500 g quark (low-fat quark)
• 1 packet of pudding powder (vanilla)
• 1 packet of vanilla sugar
• Lemon(s) – peel, grated
• 500 ml buttermilk
• Butter for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the butter, sugar, egg, flour, and baking powder into a dough using strong hands or the dough hook on a hand mixer. Butter a round springform pan and dust it with crumbs to ensure the cake rises easily. Spread the base batter into the pan, pulling the dough up to 4 centimeters at the sides. The dough is very moist, so I press it down firmly. You could use more flour, but then the crust won’t taste as good. The crust is very thin. For the topping, cream the butter, sugar, and eggs until fluffy (first cream the butter, then add the sugar and vanilla sugar, and finally beat in the eggs). Stir in the quark and custard powder. Important: Stir in the buttermilk at the very end, followed by the lemon zest. Pour the well-mixed mixture onto the base batter and carefully place the springform pan in the oven, ensuring no spillage occurs. Now preheat the oven to 180°C (top/bottom heat) and bake the cake for about 90 minutes (important: do not preheat). Once the cake has risen high and is golden brown on top, open the oven door slightly and let the cake cool in the springform pan. Then remove the cake from the oven. Once it’s cooled, cut around the edges with a sharp knife to ensure the springform pan comes out easily.