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The classic German cheesecake with a shortcrust pastry base and a creamy low-fat quark filling. Unlike American cheesecake, it is made with quark rather than cream cheese and owes its characteristically light, moist texture to instant vanilla pudding mix.
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per serving
Put the flour, 80 g sugar and salt into a bowl. Add the cold butter in pieces and rub in with the dough hooks of a handheld mixer or with your hands until a smooth shortcrust pastry forms. Add the egg and briefly knead in. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
Line a loose-bottomed cake tin (26 cm) with baking parchment or grease it. Roll out the shortcrust pastry on a floured work surface and use it to line the tin – forming the base and a side approximately 4 cm high. Prick the base several times with a fork.
Soak the sultanas in warm water until soft (approx. 15 minutes), then drain well.
Beat the low-fat quark, 150 g sugar, vanilla sugar and instant vanilla pudding mix with a handheld mixer until smooth. Beat in the eggs one at a time until a smooth, homogeneous mixture forms.
Stir the melted, cooled butter and lemon zest into the quark mixture. Gently fold in the drained sultanas.
Pour the quark filling onto the shortcrust pastry base in the cake tin and smooth the surface.
Bake the cheesecake in a preheated oven at 175 °C conventional heat on the middle shelf for 60 minutes. The surface should be golden.
Turn off the oven and leave the cake in the oven with the door slightly ajar for 30 minutes. Then remove and allow to cool completely on a wire rack (at least 2 hours).
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