Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3 tablespoons (45ml) ice water
  • 1 kg (35 oz) quark cheese
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) unsalted butter, softened
  • 4 large eggs, separated
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch of salt

Instructions:

  1. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water and mix until dough comes together. Wrap and chill.
  2. Preheat oven to 350°F (175°C). Grease and flour the springform pan.
  3. On a lightly floured surface, roll out dough to fit the bottom and sides of the springform pan. Press into pan, trim excess, and prick the bottom with a fork.
  4. Bake crust for 10-12 minutes, or until lightly golden. Let cool slightly.
  5. In a large bowl, cream together quark, sugar, and butter until smooth.
  6. Beat in egg yolks one at a time. Stir in cornstarch, vanilla extract, and lemon zest.
  7. In a separate clean, dry bowl, beat egg whites with a pinch of salt until stiff peaks form.
  8. Gently fold whipped egg whites into the quark mixture in two additions, being careful not to deflate them.
  9. Pour the filling into the par-baked crust.
  10. Bake for 60-75 minutes, or until the filling is set but still slightly jiggly in the center. The top should be golden brown.
  11. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for at least an hour. This prevents cracking.
  12. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.