Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg
  • 1 pinch (1g) salt
  • 1 lb 11 oz (750g) quark cheese
  • 0.75 cup (150g) granulated sugar
  • 3 large eggs, separated
  • 3 tbsp (25g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (6g) lemon zest, finely grated

Instructions:

  1. Combine the flour, sugar, and salt in a bowl.
  2. Rub the chilled butter into the flour using your fingertips until the mixture resembles coarse crumbs.
  3. Mix in the egg until a dough forms; avoid overworking the dough to keep the crust shattering.
  4. Press the dough evenly across the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  5. Prick the base with a fork and chill in the fridge for 15 minutes.
  6. Beat the quark, sugar, egg yolks, vanilla, lemon juice, and zest until smooth and creamy.
  7. Sift the cornstarch over the quark mixture and stir until fully incorporated.
  8. In a separate bowl, whip the egg whites to stiff peaks.
  9. Gently fold the whipped egg whites into the quark filling to maintain aeration.
  10. Pour the filling into the chilled crust and bake for 60 minutes.
  11. Allow the cake to cool and chill in the refrigerator for at least 2 hours before serving.