Quick cheesecake from the tray

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 500 g wheat flour type 405, or spelt flour 630
• 1 packet of baking powder
• 500 g low-fat curd cheese
• 500 g curd cheese, 40%
• 250 g Skyr, or plain yogurt
• 1 cup of cream, 200 g
• 200 g sugar
• 1 packet of vanilla pudding powder
• 2 eggs
• 1 organic lemon(s), juice and zest
• Fruit of your choice (apricots, peaches, tangerines, blueberries, raspberries, etc.)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Fruit of your choice

Grease a baking tray or line it with baking paper and preheat oven to 200°C (top/bottom heat). Wash the organic lemon in hot water, grate the zest, and squeeze out the juice. In a bowl, make a crumble dough from the butter, sugar, vanilla sugar, egg, salt, flour, and baking powder, either by hand or using the dough hook on a mixer/food processor. Spread about 3/4 of the crumbles on the baking tray and press down firmly. Combine the quark, skyr or yogurt, cream, sugar, vanilla pudding powder, eggs, lemon zest, and lemon juice in a bowl and whisk or use a food processor to combine until smooth and creamy. Spread the quark mixture on the crumble dough and top with your favorite fruit. Finally, scatter the remaining crumbles over the fruit. Place the tray in the center of the oven and bake for about 50 minutes. If the cake gets too dark, either cover it or reduce the temperature to 180°C. Let the cake cool completely and enjoy with a dollop of cream.