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1
To prepare the pastry, place the flour on the work top, fold in the sugar and add in the small dice of butter.
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2
Work in the butter to a crumble stage, then add in the beaten egg and work it till the pastry is just holding together wrap it in a plastic bag and let it rest in the fridge for 1 hour.
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3
Roll out the pastry to a thickness of 3-4mm.
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4
Line the cake tin, cut off any excess and leave to rest for another hour.
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5
Then lay some greaseproof paper onto the paper and fill them with old dry beans and blind bake the pastry on 180C/gas 4 for 35-40 min or possibly till baked to a light brown colour.
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6
Remove the paper and cold.
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7
For the filling, pass the quark through a sieve.
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8
Fold in the egg yolks and half the sugar and beat in the mixer till light and fluffy.
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9
Add in the grated lemon peel, salt, hot butter and Kirsch and mix.
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10
Add in the flour and mix.
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11
Whisk the egg whites with the rest of the sugar till stiff and fold into the cheese mix.
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12
Pour into the blind baked tart base, spread proportionately with a palette knife and bake at 150C/gas 3 on lower shelf for 20-30 min and cold.
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13
For the prunes, bring the water, sugar and cinnamon stick to the boil, add in the prunes, bring back to the boil and cold.
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14
To serve, cut the cheese cake into 8 pcs, dust with icing sugar, dress on a plate with three pcs of prunes with a little stewing liqueur and a sprig of mint.
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15
Cheesecake is best served at room temperature.
