Small honey cheesecake

Ingredients for 1 servings:

• 150 g butter
• 50 g honey
• 300 g oat flakes (porridge mix)
• 3 tbsp cane sugar
• 1 organic lemon(s)
• 1 vanilla pod(s)
• 3 eggs
• 500 g quark
• 3 tbsp cornstarch
• 1 pinch of sea salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Melt the butter and stir in the honey. Mix the oat mixture with the sugar and fold in. Pour three-quarters of the base mixture into an 18 cm springform pan lined with baking paper. Press the mixture down and raise the edges. Pre-bake in a hot oven at 180°C (top/bottom heat) for about 10 minutes. Wash the lemon with hot water, grate the zest, and squeeze out the juice. Halve the vanilla pod lengthwise and scrape out the seeds. Separate the eggs. Beat egg whites with a pinch of sea salt. Mix the egg yolks and the other ingredients until smooth. Fold in the egg whites. Spread the filling onto the pre-baked base. Place the cake in the hot oven and bake for about 40 minutes. If it starts to get too dark, cover with baking paper. After baking, let the cake cool completely and spread the remaining oat and butter mixture on top.