Eierschecke

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Throw everything in the food processor. Once it is all mixed, bring it together with your hands. Form a disk, wrap it in plastic wrap, and put it in the fridge for at least an hour.

Step 2

Whisk the egg yolks, half the sugar, and the cornstarch until creamy, about 3–5 minutes.

Step 3

Bring the milk, the scraped vanilla bean (or vanilla extract), and the remaining sugar (25 g) to a boil. If using the vanilla bean, let the hot milk sit and the vanilla steep for 10 minutes.

Step 4

Remove the vanilla bean and heat the milk again. Start pouring a thin stream of the hot milk into the egg, sugar, and starch mixture, whisking constantly. Once you have incorporated about half the milk, pour the egg-milk mixture back into the pot with the remaining milk.

Step 5

Place over medium heat and stir until the cream begins to bubble; hold it at that temperature, whisking constantly, for about a minute. Remove from heat. Once it has cooled to just above room temperature, whisk in the softened butter.

Step 6

whip the quark in a stand mixer, with the lemon juice and the zest. Add half the sugar (75 gr) and the melted butter (50 gr).

Step 7

Sift in the flour and the cornstarch.

Step 8

In a separate bowl beat the egg whites with the second half of the sugar and once stiff fold it in the quark.

Step 9

Whip the heavy cream until stiff. and carefully fold it in the Quark-mix. The goal is to keep everything as airy and light as possible. Pour the entire cheesecake filling onto the prepared shortcrust base.

Step 10

Roll out the dough on a lightly floured work surface and line the springform pan with the dough, pull the edge up about 2/3 of the height of the pan.

Step 11

Pour the quark filling in to the Springform. Spread the pastry cream on top and bake for 55–60 minutes at 325°F. Should the top get too dark, place a sheet of parchment paper on top of the cake.

Step 12

The cake is done when the center still has a jiggle — you do not want to bake it stiff. Turn off the oven but do not remove the cake. Stick a wooden spoon in the oven door to let the heat slowly escape. Let the cake cool slowly in the oven for 2–3 hours in the oven. Then let it cool down further until completely cooled. Dust with powdered sugar.