Cheesecake

Preheat the oven to 170 °C top and bottom heat.

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Meanwhile, line the bottom of a springform pan (26 cm) with baking paper and snap the ring shut.

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Cut 80 g cold butter for the dough into small cubes.

• 80 g Butter

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Mix the flour, 60 g sugar and 1 pinch salt in a large bowl.

• 200 g Flour
• 60 g Sugar
• 1 pinch Salt

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Add the butter cubes and 1 egg and quickly knead with your hands into a smooth dough, until no butter chunks are visible.

• 1 Egg

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Press the dough evenly into the pan and pull it up about 3 cm at the edge. Prick the base several times with a fork.

Melt the remaining 75 g butter in a small pot over low heat and then let it cool briefly.

• 75 g Butter

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Meanwhile, finely grate the zest of ½ lemon.

• ½ Lemon

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Squeeze the juice from the zested lemon.

Beat the quark, 150 g sugar, vanilla sugar and 3 eggs in a large bowl with the whisk until smooth.

• 750 g Quark
• 150 g Sugar
• 1 pack Vanilla sugar
• 3 Eggs

Stir in the cornstarch, lemon zest and lemon juice until no lumps are visible.

• 40 g Cornstarch

Stir in the milk and the cooled butter until you have a smooth, liquid cream.

• 150 ml Milk

Pour the filling over the base and smooth the top with a spoon.

Slide the springform pan onto the middle rack of the hot oven and bake for about 60 minutes, until the top is golden yellow and the center only slightly wobbles.

Turn off the oven, open the door a crack (for example with a wooden spoon) and let the cheesecake cool in the oven for 30 minutes. This keeps it from cracking.

Loosen the cake at the edge with a knife, open the springform pan and let it set in the fridge for at least 4 hours. Then cut it into 12 pieces.