Crustless Cheesecake

Ingredients

• 5 eggs
• Salt
• 1 Organic lemon
• 1 kg quark (20% fat)
• 135 g powdered sugar from raw cane sugar
• 2 packets Vanilla Pudding Powder

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with a pinch of salt into stiff meringue. Rinse the lemon hot, dry it and finely grate its zest. Squeeze out the juice.

2. 2.

   Whisk the yolks with lemon zest, lemon juice, quark, 125 g powdered sugar and pudding powder. Gently fold in the meringue.

3. 3.

   Line a springform pan with parchment paper. Pour the quark mixture, smooth the top and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 50 minutes.

4. 4.

   Remove the crustless cheesecake and let it cool. Dust with remaining powdered sugar and serve cut into pieces.