Preparation
Step 1:
First, we prepare the dough for the base. To do this, cream the butter and sugar until light and fluffy. Then add the remaining ingredients and knead into a smooth, supple dough. Next, wrap it in cling film or aluminium foil and place it in the fridge for about 30 minutes.
Step 2:
In the meantime, we can prepare the filling. To do this, place the eggs, sugar, vanilla sugar and salt in a bowl and whisk until smooth using a whisk or a food processor.
Step 3:
Then add the cream and custard powder and whisk until creamy. Finally, fold in the quark, taking care not to stir too vigorously (it’s best to fold it in evenly with a whisk). Now preheat the oven to 175 degrees. Take the shortcrust pastry out of the fridge. Roll out about two-thirds of the pastry for the base and place it in a springform tin lined with baking paper. Use the remaining pastry for the edge.
Step 4:
Place the pastry in the springform tin in the oven and bake for 10 minutes. Then remove it from the oven again and pour the filling into the tin. Return it to the oven and bake for 55 minutes.
Step 5:
If the cheesecake starts to brown too quickly on top, simply place a piece of aluminium foil over it. When the cheesecake is ready, switch off the oven and do not remove the cake from the oven; simply open the oven door a crack and leave the cake to cool in the oven. This prevents it from collapsing. Then remove it from the tin and serve.
