Cheesecake in Harzer Style

Ingredients

• 150 g quark (low‑fat quark)
• 6 tbsp cold‑pressed vegetable oil
• 1 egg
• 2 packets bourbon vanilla sugar
• 1 pinch salt
• 300 g flour
• 3 tsp baking powder
• 3 small juicy pears
• 2 tsp grated lemon zest
• 4 tbsp Lemon juice
• 3 eggs
• 250 g Quark (20% fat)
• 250 g crème fraîche
• 75 g sugar
• 1 packet vanilla sugar
• 1 tbsp Cornstarch
• 1 tsp ground cloves
• 1 tsp ground ginger

Instructions

1. 1.

   Preheat the oven to 180 °C. Mix quark, oil, egg, vanilla sugar and salt until smooth; add flour and baking powder and knead well. Roll the dough on a floured surface into a circle, place it in a parchment‑lined springform pan and lift up the edges.

2. 2.

   Separate the eggs for the topping. Beat the whites to stiff peaks. Whisk together yolks with quark, crème fraîche, sugar, vanilla sugar, cornstarch, cloves and ginger; fold in the beaten egg whites gently.

3. 3.

   Peel the pears, cut them lengthwise, remove the core and drizzle with lemon juice.

4. 4.

   Spread the cream over the dough, place the pear halves cut side down on the cream, press slightly and bake in the preheated oven for about 40 minutes. Remove and cool on a wire rack.