Cheesecake

Quickly knead flour, baking powder, 100 g sugar, vanilla sugar, 1 egg yolk and 100 g cold butter into a smooth shortcrust pastry.

Wrap the dough in cling film and chill it in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C (top and bottom heat) and lightly grease a 28 cm springform pan.

Separate the eggs and put the egg whites into a fat-free bowl.

Cream 150 g sugar with 100 g butter until fluffy, then stir in the egg yolks and add the lemon zest and lemon juice.

Stir the quark and the sour cream into the butter-egg mixture until a smooth quark filling forms.

Beat the egg whites until stiff and then gently fold them together with the cornstarch into the quark mixture.

Roll out the chilled shortcrust dough, line the springform with it and pull up a small edge.

Prebake the base in the oven for about 15 minutes.

Pour the quark mixture onto the prebaked base and bake the cheesecake on the lower rack for about 60 minutes.

Turn off the oven, open the door a crack and let the cheesecake cool in the oven for 10–15 minutes, then remove it and let it cool completely.