Lemon Cheesecake with Sponge Base

Ingredients

• 120 g flour
• 1 egg yolk
• 2 tbsp powdered sugar
• 1 pinch salt
• 60 g Butter
• 1 egg
• 40 g sugar
• 60 g flour
• 1 packet vanilla sugar
• 10 sheets white gelatin
• 1 kg low-fat quark
• 1 lemon
• 1 Egg white
• 250 g whipping cream
• 2 untreated lemons
• 100 g sugar
• 4 sheets white gelatin

Instructions

1. 1.

   Quickly knead the shortcrust dough, shape into a ball, wrap in foil and chill for 30 minutes. Separate the eggs for the sponge batter: beat yolks with sugar, vanilla sugar, 2 tbsp lukewarm water and a pinch of salt; whip egg whites very stiff, fold into the yolk mixture, sift flour over and gently fold everything together.

2. 2.

   Transfer to a parchment-lined springform pan, smooth, bake at 200 °C for 20 minutes. Cool on a rack, remove paper and let cool completely. Grease the springform rim. Roll out shortcrust thinly, place in the pan and bake at 200 °C for 15 minutes, then cool.

3. 3.

   Soak gelatin sheets in cold water. Mix quark with sugar. Grate lemon zest, squeeze juice, mix into quark. Dissolve gelatin in a small pot until liquid, stir into some quark, then fold into remaining mixture. Chill and let set halfway. Whip egg white and cream separately stiff, fold in. Place shortcrust base on a cake plate, reverse springform ring around it.

4. 4.

   Spread a thin layer of quark cream, lay sponge top, pour remaining quark cream into the pan and chill until firm. For decoration slice lemons thinly. Warm sugar with 100 ml water in a pot while stirring. Add lemon slices, cover and simmer for 5 minutes.

5. 5.

   Remove lemon slices, drain and arrange on cake surface. Soak gelatin in cold water, then dissolve in syrup. Gently drizzle over the cake. Chill until set, then lift from springform rim.