Japanese-style cheesecake

Ingredients for 1 servings:

• 250 g quark, medium cream level
• 50 g natural yogurt, 1.5%
• 100 ml whipped cream
• 3 eggs, size M
• 70 g sugar
• 4 drops butter-vanilla flavoring
• 2 tbsp lemon juice
• 10 g wheat flour
• 10 g potato starch
• 5 drops of food coloring, green
• 500 ml water
• 4 tbsp cocoa powder for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

This recipe is designed for a 20cm tart pan. For a regular springform pan, simply double the quantity. First, preheat the oven to 150°C (top and bottom heat). Line the tart or springform pan with baking paper (otherwise the cake will stick to it). Separate the eggs. Combine the quark, yogurt, half the sugar, heavy cream, lemon juice, and egg yolk in a bowl. Add the vanilla extract and food coloring. Then, mix the flour with the cornstarch and sift it into the batter. Beat the egg whites with the remaining sugar until stiff peaks form and carefully fold into the batter. Now, pour the batter into the pan and place it in the oven. Place an ovenproof bowl containing 500ml of water under the cake. After 30-35 minutes, reduce the temperature to 110°C (230°F) and bake for another 15-20 minutes. Once the cake has cooled, you can decorate it with cocoa powder, using a stencil like I did, or simply let your creativity run wild.