Quark cheesecake

Ingredients for 1 servings:

• 6 eggs
• 250 g butter
• 250 g sugar
• 1 tsp lemon(s) – zest, grated
• 4 cl lemon juice
• 1 kg quark
• 100 g semolina
• 1 tbsp cornstarch
• 1 pinch of salt
• 40 g powdered sugar
• some fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs, beat the room-temperature butter with 150g of sugar and the lemon zest until fluffy, gradually adding the egg yolks and lemon juice. Beat the egg whites with the remaining sugar until stiff peaks form. Mix the quark with the semolina, cornstarch and salt and gradually stir into the butter and egg yolk mixture. Carefully fold in the beaten egg whites. Grease a springform pan (approx. 26cm), pour in the batter and smooth it down. Bake in a preheated electric oven at 180°C for approx. 30 minutes, then reduce the temperature to 160°C. Caution: Check the baking time visually; the quark cake should be golden brown and springy when you place your hands on it. Let the cake cool in the pan for approx. 20 minutes, carefully remove the edges and let it cool completely, then dust with powdered sugar.