Sheet Pan Cheesecake

Preheat the oven to 200°C (conventional) and grease the oven's roasting pan or a deep baking sheet well.

For the base, knead butter, 140 g sugar, 2 eggs, flour (Type 405) and baking powder into a smooth dough.

Roll the dough out evenly directly on the greased sheet or press it into place with your hands.

For the topping, beat 200 g sugar with the egg yolks until fluffy, then stir in the lemon juice and milk.

Stir in the vanilla pudding powder, low-fat quark and oil until a homogeneous quark mixture forms.

Pour the quark mixture over the dough base and spread it evenly with a spatula.

Bake in the preheated oven for about 30 minutes.

Meanwhile, beat the egg whites until stiff, gradually adding 4 tablespoons of sugar.

Spread the meringue over the hot quark filling and bake for another approx. 10 minutes, until the surface takes on a light color.

Let the sheet cheesecake cool, dust with powdered sugar before serving and cut into pieces.