No-Bottom 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 until stiff peaks form. Rinse the lemon hot, pat dry and finely grate the zest. Squeeze out the juice.

2. 2.

   Whisk together 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 into the pan, smooth the surface and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes.

4. 4.

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