Cheesecake

Preheat the oven to 180 °C.

Place all the dough ingredients (plain flour, softened butter, 50 g of icing sugar, 20 g of vanilla sugar, 1 egg, and the zest of ½ lemon) into a food processor bowl and process with a K-beater into a firmer dough. Line a cake tin with baking paper and press the dough evenly into it with your fingers. Set aside.

Whip the cream until stiff peaks form. Mix all the other filling ingredients (quark, caster sugar, vanilla pudding powder, the remaining 20 g of vanilla sugar, the remaining 2 eggs, and the remaining zest of ½ lemon) in a bowl, and then gradually fold in the whipped cream by hand using a spatula. Pour the filling evenly into the prepared tin over the dough.