Monique’s Cheesecake

ground

1. Put the dry ingredients and the cold butter cut into pieces in a bowl and quickly knead everything together. Shape into a ball, wrap in foil and refrigerate for 20 minutes.
2. Line the bottom of a 26cm springform pan with parchment paper. Do not lay out the edge or grease it. Roll out the kneading dough, pull up a small edge of 5 cm and prick several times with a fork. Bake at 175 ° C for 10 minutes.
3. Bake at 175 ° C for 10 minutes and allow to cool.

Covering

1. Separate eggs. Put 3 tablespoons of the milk in a mug. Remove 1 tablespoon of sugar. Bring the milk, cream, sugar, lemon zest, vanilla pulp and salt to a boil. Mix the rest of the milk with the vanilla pudding, add to the boiling milk, mix and bring to the boil.
2. Stir the pudding powder into the rest of the milk and stir the whole thing into the boiling milk and bring to the boil.
3. Remove the pot from the fire, stir in the egg yolks. Then add the quark, cream cheese, butter and mix in. Then fold in the whipped egg whites with the remaining sugar.
4. Place on the baked base, smooth out and bake for 50 minutes at 160 ° C.
5. After baking and while still in the oven, carefully loosen the edge with a sharp knife (that there is no hollow in the middle, hihi and just today I forgot it) Let cool in the oven.
6. Tip 9: I always bake it 1 day in advance, then it has the right consistency.
7. Tip 10: This cheesecake is a little bit elaborate and more labor-intensive, but it’s really worth it and it tastes better every day if there is something left over for so long.