Summary

Ingredients

For the dough:

• 330 g flour
• 130 g suar
• 130 g butter, or mararine
• 2 medium egg (s)
• 2 packs vanilla sugar
• 1 packet baking powder

For the filling:

• 1 kg low-fat quark
• 300 g suar
• 2 packs vanilla pudding powder for cooking
• 100 ml sunflower oil
• 600 ml milk
• 4 egg (s)
• possibly lemon peel, grated, or rum flavor (for quark mass)

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Instructions

1. For a 28 springform pan.
2. Make a kneading dough from the dough ingredients and distribute it evenly in a springform pan and pull it up to the edge.
3. Mix the ingredients for the filling and pour the quark mass (attention, it is thin!) Into the mold lined with the dough. Bake in a preheated oven at 200 degrees (convection 175 degrees) for a good hour.
4. (Note from the chef`s recipe editing: Caution! No pudding is made from the pudding powder here. The pudding powder serves as a binding for the quark mass and is simply mixed with the other ingredients for the filling.)
5. Caution: Do not remove the cake from the pan until it has completely cooled, as the consistency of the curd mixture is still too soft immediately after removing it from the oven.
6. You will be rewarded with a cheesecake that you have certainly never eaten before and that cannot be bought at any bakery with this taste.
7. I`ve made this recipe umpteen times. The cake is just great! The best thing about it is that it really doesn`t collapse, even though the curd mass is liquid at the beginning. It stays as high as it is in the cake pan even after baking.
8. For me this is the best cheesecake recipe there is.