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1
For the Crust
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2
Mix flour, baking powder, salt, vanilla sugar, and sugar in at least a 3 qt bowl.
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3
Rub in softened butter and knead to a smooth consistency with eggs.
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4
Place dough in plastic bag in refrigerator for an hour.
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5
Preheat oven to 300F
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6
Roll out dough on a well floured work surface.
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7
Form it into a ball again, and roll it out a second time.
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8
Place dough in bottom of 9 or 9 1/2 in springform pan.
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9
Pressing it up the sides near the top.
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10
For the Filling
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11
Beat the egg yolks with the sugar and vanilla sugar until pale and foamy.
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12
Add the softened butter and beat well.
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13
Add heavy cream and beat again.
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14
Add quark and stir until the mixture is smooth and thoroughly combined.
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15
In a separate large bowl, mix the egg whites with the salt until very stiff.
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16
Very gently fold in the quark mixture with the egg whites while adding in sifted corn starch at the same time.
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17
Mix well and smooth.
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18
Pour the filling into the crust shell and gently wobble the pan back and forth until surface is smooth.
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19
Trim the dough leaving about 1 inch.
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20
Bake in preheated 300F oven for 50-60 minutes until well risen and golden.
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21
Turn oven off and let cheesecake rest in oven for 15 minutes.
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22
Remove from oven.
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23
Cool for an hour at room temperature.
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24
Refrigerate for several hours before releasing the sides of pan and serving.
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25
Enjoy!
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26
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