Sheet pan cheesecake

Ingredients for 24 servings:

• 140 g butter or margarine
• 140 g sugar
• 2 eggs
• 300 g flour
• 2 tsp baking powder
• 200 g sugar
• 2 eggs
• 4 eggs, including the yolk
• 2 tbsp lemon juice
• ¾ liter of milk
• 2 packs of pudding powder, vanilla (for 1/2 l)
• 1 kg quark (low-fat quark)
• 500 ml natural yogurt, 0.1% fat, stirred
• 3 ½ tbsp semolina
• 4 eggs, of which the egg whites
• 4 tbsp sugar
• Powdered sugar, for dusting

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low-calorie version

Energy information: Approx. 270 kcal / piece. Knead fat, sugar, eggs, flour, and baking powder into a smooth dough. Roll out in a greased, deep baking tray (grease tray). For the topping, mix the sugar, eggs, and egg yolks. Stir in the lemon juice and milk. Add the pudding mix, quark, natural yogurt, and semolina and mix until smooth. Pour onto the dough, spreading it evenly. Bake in a preheated oven at 200 degrees Celsius on the middle rack for about 30 minutes. For the glaze: Beat the egg whites until stiff peaks form and sprinkle in the sugar. Brush the mixture onto the baked quark mixture and bake the cake for another 10 minutes. Dust with powdered sugar, if desired. Tip: Use fresh buttermilk instead of milk for the topping. This gives it a tart flavor. A little lemon juice can enhance the flavor even more.