German baked cheesecake recipe

This recipe is based on the Dr Oetker recipe in German, adapted for products available in the UK:

For the springform pan (diameter of 26 cm):

a little extra butter/margarine for greasing 

Shortcrust pastry:

150 g plain flour

½ tsp baking powder 

80 g vanilla sugar*

1 pinch salt

1 egg (medium)

75 g soft butter or margarine

Filling:

2 egg whites (from medium eggs)

200 g cold whipped cream

500 g quark (low fat)

100 g sugar

2 tbsp lemon juice

35 g cornflour

2 egg yolks (from medium eggs)

1. Grease the base of the springform pan. Preheat the oven about 200 °C/fan 180 °C

2. Mix the flour with the baking powder in a mixing bowl. Add the remaining ingredients for the dough and mix everything together with a mixer (dough hook), first briefly on the lowest, then on the highest speed, then form into a roll. (If your butter or margarine isn't already very soft, you can rub it into the dry ingredients with your fingers before adding the egg).

3. Roll out a good 2/3 of the dough on the base of the springform pan and place the springform pan rim around it. Prick the base of the pastry several times with a fork. Keep the remaining 1/3 of the dough to one side (do not do anything with it yet). Place the tin on a rack in the bottom third of the oven and pre-bake the base for 10 minutes.

4. After pre-baking, place the springform pan on a cake rack and leave the base to cool. Reduce the oven temperature to about 160 °C/fan 140 °C

5. Form the remaining dough into a long roll. Place the roll as a rim on the base of the dough and press it against the tin to form a rim about 3 cm high.

6. To prepare the filling, separate the eggs, then beat the egg whites until stiff. Set aside in a bowl.

7. Beat the whipping cream until stiff. Set aside in a bowl (optionally the same one as the whipped egg whites).

8. Mix the quark with the sugar, lemon juice, cornflour and egg yolks until well blended.

9. Fold the beaten egg whites and whippec cream into the quark mixture. Spread the mixture evenly on the pre-baked base. Put the dish back into the lower third of the oven Bake for about 70 min.

10. Turn the oven off and slightly open the oven door. Leave the cake in the turned off oven for 15 minutes.

11. Take the cake out of the oven and place on a cooling rack still in its tin. Leave to cool.

* You can make vanilla sugar by keeping a vanilla pod in your sugar. Over time, it flavours your sugar with vanilla