Westphalian cheesecake without a base

Ingredients for 1 servings:

• 10 eggs, size M
• 375 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 ½ kg low-fat curd cheese
• 600 g sour cream
• 2 packets of vanilla pudding powder
• 1 jar cherry(s), 720 ml
• 2 tsp cornstarch
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

freezes well, from a 32 x 39 cm drip pan, makes about 24 pieces

In a large bowl, beat the eggs with the sugar, vanilla sugar, and salt using the whisk attachment of a mixer for about 12 minutes until thick and creamy. One after the other, stir in the quark, sour cream, and custard powder. Pour the quark mixture into a well-greased, breadcrumb-dusted roasting pan (approx. 32 x 39 cm) and smooth it out. Bake the mixture in a preheated oven (top/bottom heat: 180°C, fan oven: 160°C, gas mark: see manufacturer) for about 40 minutes. Let the cake cool in the switched off oven for about 15 minutes. Remove the cake from the oven, place it on a wire rack, and let it cool for at least 3 hours. To make the compote, drain the cherries, reserving the juice. Bring the juice to a boil in a saucepan. Mix the cornstarch with a little water until smooth and thicken the juice. Stir in the cherries and let cool. Serve the cake with compote. It tastes delicious with whipped cream. With 24 pieces, each has 260 kcal.