Janko's cheesecake

Ingredients for 1 servings:

• 200 g almond flour
• 120 g butter
• 70 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 1 pinch of salt
• 1 kg low-fat curd cheese
• 200 g sour cream
• 100 g butter
• 3 eggs
• 140 g sugar
• 1 packet of vanilla sugar
• some lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

with a shortcrust pastry made from almond flour, low carb, for a 26 cm springform pan

For the shortcrust pastry, thoroughly knead the almond flour with sugar, butter, egg, a little baking powder, and a pinch of salt. Place the smooth dough in the refrigerator for half an hour. In the meantime, beat the remaining butter with the sugar, vanilla sugar, and eggs until fluffy. Stir in the low-fat quark and sour cream, and finish with a little fresh lemon zest. The oven can now be preheated to 175°C (top/bottom heat). Spread the dough for the base evenly into a greased 26cm springform pan. This may be a bit stickier than traditional shortcrust pastry, but this will in no way diminish the flavor. Now pour in the filling mixture and place the cake in the oven on the middle rack for about 60 minutes. Test the dough with a skewer and let it cool completely after baking, ideally refrigerating it overnight. The almond flour gives this cheesecake a unique, nutty flavor and is also perfect as a low-carb option. The low-fat quark also makes it relatively low in calories compared to the American version of cheesecake with cream cheese.