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38 Serves 12 | Preparation time: 160 minutes Ingredients Preparation For the dough: 150 g plain white flour 2 tsp. baking powder 80 g caster sugar 1 medium egg | just the yolk 80 g butter For the topping: 2 medium eggs 1 medium egg | just the white 200 g caster sugar 1 ½ tsp. vanilla sugar 34 g custard powder 1 tsp. lemon extract or butter-vanilla flavouring 1 kg low-fat quark For the cake tin: 1 tsp. butter Accessories: Springform cake tin, Ø 26 cm Rack Sift together the flour, baking powder and sugar. Add the rest of the ingredients and quickly knead to form a smooth dough. Chill for approximately 60 minutes. Grease the springform tin. Roll out two thirds of the dough on the base of the springform tin. Assemble the springform tin. Make the rest of the dough into a long roll and press it around the edge of the tin so that it is around 2 cm high. To make the topping, stir together all the ingredients. Pour the mixture onto the base, levelling it with a spoon. Place the springform tin on the rack in the oven. Bake. Setting Oven functions: Intensive Bake Temperature: 150–160 °C Pre-heat: Off Crisp function: Off Duration: 90–100 minutes Shelf level: 1 Cheesecake