Lime Vanilla Cheesecake

Ingredients for 1 servings:

• 300 g flour
• 275 g sugar
• 325 g butter
• 6 eggs
• 1 tsp baking powder
• 2 limes, juice and zest
• 2 vanilla pods, including the pulp
• 40 g cornstarch
• 200 g quark
• 200 g sour cream
• 200 g whipped cream
• Butter and flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 5 hours 55 minutes

The cake is designed for a 26cm diameter springform pan. Line the bottom of the springform pan with baking paper. Lightly brush the edges of the springform pan with butter and then dust with flour to make it easier to remove the cake from the pan after baking. For the shortcrust pastry, knead 300g flour, 75g sugar, 200g softened butter, 1 egg, 1 teaspoon baking powder, the seeds of 1 vanilla pod and the zest of 1 lime into a nice shortcrust pastry. Pour the dough into the springform pan. First, make the edges about 3cm high, then spread the rest of the dough on the bottom. Cover the dough and refrigerate. For the topping, whip 200g heavy cream until stiff peaks form and refrigerate as well. Beat 125g softened butter and 200g sugar until creamy. Using a hand mixer or Kitchen Aid, add 5 eggs and continue beating. Add 40g cornstarch, the seeds of 1 vanilla pod, the zest of the second lime, and the juice of both limes. Add the quark and sour cream and continue stirring. Take the whipped cream out of the refrigerator and fold it into the mixture. Stir carefully. Preheat oven to 175°C (350°F) using top and bottom heat. Remove the shortcrust pastry from the refrigerator and spread the cheese mixture evenly on top. Once the oven is preheated, use the middle rack and bake the cake for 30 minutes. After 30 minutes, remove the cake and cut a slit about 2cm from the edge with a knife to reduce surface tension (about 0.5cm deep all around). Then return the cake to the oven and bake for another 30 minutes. You may need to bake for 5-10 minutes longer, depending on how golden brown it already looks. Let the cake cool for at least 3-4 hours. Then you can carefully loosen the springform pan. You can then refrigerate it and serve it cold.