Rustic cheesecake with layered cheese

Ingredients for 1 servings:

• 50 g butter
• 50 g sugar
• 200 g flour
• 100 ml milk
• ½ pack of baking powder
• 2 eggs
• 100 g sugar
• 1 kg quark (layered cheese or 20% quark)
• 1 cup whipped cream
• ½ tbsp flour
• 1 lemon(s), juice and zest

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

according to a very old family recipe

Cream the butter and sugar until fluffy. Gradually stir in the flour, milk, and baking powder to form a dough that’s easy to shape. Press this into a greased springform pan, forming a rim about 3-4 cm high. Chill. Beat the eggs and sugar until creamy, then stir in the cheesecake. Carefully fold in the cream, flour, lemon juice, and zest. Pour onto the dough and bake at 180°C for about 1 hour. You can take it out immediately afterward, because it’s okay to shrink—it HAS to! It’s a truly traditional “rustic” cheesecake. It has a delicate lemon flavor, not so much like vanilla—delicious! The consistency is still light and airy, but more firm than creamy.