Sea Buckthorn Cheesecake

Ingredients

• 100 g sugar
• 200 g butter
• 300 g flour
• 1 egg
• flour (for the work surface)
• butter (to grease)
• 4 eggs
• 700 g quark
• 180 g sugar
• 1 untreated lemon (zest and juice)
• 80 g Butter
• 1 packet vanilla pudding powder
• 500 g fresh sea buckthorn

Instructions

1. 1.

   For the shortcrust dough quickly knead the ingredients into a smooth dough, wrap in foil and chill in the refrigerator for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with top and bottom heat. Grease the springform pan.

3. 3.

   Roll out the dough on a floured work surface larger than the pan, place it in the greased pan and lift up a rim.

4. 4.

   For the cheese filling separate the eggs, whisk together the quark, sugar, egg yolks, lemon zest and juice. Melt the butter, let it cool slightly and fold into the mixture. Stir in the pudding powder, beat the egg whites stiff, gently fold them into the quark mixture and spread over the shortcrust base. Wash and dry the sea buckthorn berries, press them lightly onto the quark layer. Bake in the preheated oven for about 45 minutes until golden yellow. Cover the cake with greased parchment paper while baking. Remove, let cool briefly, take out the ring and serve cut into pieces.