Name: German quark cheesecake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 1 cake
Ingredients: 250 g plain flour; 125 g butter; 80 g caster sugar; 1 pc egg; 1 pinch salt; 1000 g full-fat quark; 200 g caster sugar; 4 pcs eggs; 80 g butter; 1 package vanilla pudding; 1 packet vanilla sugar; 1 pc lemon; 2 tablespoons powdered sugar

Step by step process

Shortcrust pastry

1
Start the German quark cheesecake with the pastry. In a bowl, combine the all-purpose flour with the caster sugar and a pinch of salt, add the cold butter cut into cubes and rub it into crumbs with your fingers. Mix in the egg and quickly work it into a smooth dough. Wrap it in plastic and chill for 30 minutes in the refrigerator.
TIP:
Let the dough rest in the refrigerator for 10-15 minutes to firm up and hold its shape better. Chilling also reduces spreading during baking and improves flavor.
2
Roll out the chilled dough on a floured surface into a round about 28 centimeters in diameter. Line the base of a springform pan with it and shape an edge about 4 centimeters high. Prick the base with a fork so it does not puff up during baking.

Quark filling

3
Preheat the oven to 170 degrees. Beat the full-fat quark with the caster sugar, vanilla sugar and grated lemon zest until smooth.
4
Beat in the four eggs one at a time, then stir in the melted lukewarm butter and the pudding powder. Whisk the filling briefly so it is smooth and free of lumps.
5
Pour the finished filling onto the prepared pastry and smooth it with a spatula. Tap the pan gently on the counter to release any air bubbles.

Baking and finishing

6
Bake the cake in the preheated oven for 60 to 70 minutes, until the surface turns golden and the center is just barely set. If the top starts to darken too quickly, cover it with parchment paper.
TIP:
Check the edges: they should be firm, and the center should be slightly springy. After removing it from the oven, let it cool to room temperature, then refrigerate for at least 2 hours to set the filling.
7
Leave the baked cake to cool slowly in the slightly open oven so the filling does not sink. Once cooled, transfer it to the refrigerator and dust it with powdered sugar before serving.