Mini Vanilla Cheesecake

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g sugar
• 1 m.-sized eggs
• 500 g quark (40%)
• 1 packet of pudding powder (vanilla, organic, sugar-free)
• 100 g sugar
• 1 m.-sized eggs
• 100 ml milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple, quick, for 2-3 people

Knead the flour with butter, sugar, and 1 egg until a smooth dough forms—this is best done by hand. Line a small springform pan (approx. 16 cm – 18 cm) or a pie crust pan with baking paper. Set the oven to 175°C (top/bottom heat). Place the dough on the bottom of the pan with your hand and then use your fingers to press it up to the sides to create a rim about 2 cm high. You can, of course, also do this with a spoon. For the filling, mix together the quark, 1 egg, the sugar, and the custard powder. Then carefully add the milk. The filling should not be completely runny, but more thick—like pancake batter. If you add too much milk, stir in a little flour or cornstarch. Pour the filling onto the bottom of the pan. Place in the preheated oven and bake on the second rack from the bottom for about 60-80 minutes. The cake is ready when it has risen and is golden brown. Turn off the oven and let the cake rest for about 5 minutes. Then let it cool in the pan on a wire rack.