Small cheesecake

Ingredients for 1 servings:

• 175 g flour
• 75 g butter
• 50 g sugar
• 1 egg yolk
• 1 pinch of salt
• 2 tbsp milk
• 500 g low-fat curd cheese
• 120 g sugar
• 50 g butter
• 1 pinch of salt
• 2 eggs
• ¼ lemon(s), zest
• 1 packet of vanilla pudding powder
• 200 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

for a 20-piece mold

For a 20cm tin. Knead all the ingredients for the shortcrust pastry by hand or with a food processor (dough hook). Roll out into a round circle, place in the springform pan and press down the edges. Chill the pan with the dough for about 30 minutes. For the filling, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Mix the quark, sugar, lemon zest and egg yolks. Then mix 100ml of the milk with the vanilla pudding powder and gradually stir in the remaining milk. Melt the butter and carefully fold in alternately with the egg whites. Pour the filling into the springform pan lined with shortcrust pastry and bake at 180°C (top and bottom heat) for 60-70 minutes. If you want the cake to stay light in color, you can cover it with aluminum foil during baking. Let it cool in the oven after baking.