Marzipan cheesecake

Ingredients for 1 servings:

• 100 g butter
• 250 g flour
• 75 g sugar
• 1 egg(s)
• 1 pinch of salt
• 100 g butter, room temperature
• 150 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 2 egg yolks
• 750 g quark (low-fat)
• 1 pack of pudding powder (vanilla) for cooking
• 1 pack orange(s) – grated peel (or orange zest)
• 2 egg whites
• 1 pinch of salt
• 200 g marzipan
• 50 g powdered sugar
• Powdered sugar for rolling out
• e.g. milk (also condensed milk) for brushing
• 1 pinch of salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Orange-flavored cheesecake under a decorative marzipan lattice

Knead the butter, flour, sugar, egg, and a pinch of salt into a shortcrust pastry using a dough hook or cold hands. Let it rest in the refrigerator for 30 minutes. Line a 26 cm springform pan with the shortcrust pastry. You can either roll it out with a rolling pin into a 35 cm diameter disc and then use the rolling pin to press it into the pan. Or you can halve the dough, press one half to the bottom with your fingers, and the other to form an edge. In both cases, the edge should be about 5 cm high. Then place the pan and dough in the refrigerator until ready to fill. Preheat oven to 175°C (top/bottom heat). Now prepare the filling. Beat the butter with the sugar and vanilla sugar until creamy. Add the egg, both egg yolks, the quark, the custard powder, and the orange zest and mix everything well. Beat the egg whites with the pinch of salt until stiff peaks form and carefully fold into the quark mixture. Remove the shortcrust pastry-lined pan from the refrigerator. Pour in the quark filling and smooth it out. Place in the oven and pre-bake for about 50 minutes. While the cake is baking, knead the marzipan with the powdered sugar. Lightly dust the work surface with powdered sugar to prevent sticking. Roll out the marzipan thinly with a rolling pin, roughly the size of the springform pan, round or square. Use a knife or a wheel to cut the sheet into 1cm-wide strips. After 50 minutes, remove the cake from the oven and arrange the marzipan strips on the cake to form a lattice. You can vary the arrangement. You can make either a completely straight lattice or a diamond-shaped lattice; both look very attractive. It’s best to press the strips onto the shortcrust pastry at the edge of the springform pan so they stick better when cutting later. Mix milk with a pinch of salt and sugar and brush the marzipan generously with it. Bake the cake with the marzipan lattice for another 15-20 minutes at the same temperature. Remove from the oven and let cool thoroughly. Finally, remove the tin and serve.