1 2/3 cups flour
4 tbsp sugar
Pinch of salt
1/2 stick unsalted butter, cold and cut into pieces
1 egg, beaten
5 eggs, separated, room temperature
10-12 tablespoons sugar
1 tablespoon vanilla sugar or 1/2 tsp vanilla extract
2 lbs. quark or farmer's cheese
2 tablespoons flour
3-6 tablespoons milk (depending on the consistency of the cheese)
Pinch of salt
Make the shortcrust:
In the bowl of a food processor, with the steel blade, place the flour, sugar, salt, and cold butter. Pulse, on/off, until crumbly; should not take long. Add the egg and pulse until mixture starts to form a ball. Place on lightly floured surface and knead slightly until a nice soft ball is formed. It should not be sticky. Wrap and place in the refridgerator for 30 min.
Line the bottom of 10-inch springform pan with parchment paper and grease the sides of the pan with butter.
Roll out the dough on flour dusted working space. It should be slightly larger then the baking pan. Put on the bottom of the pan and form a high rim
Pre-heat oven to 325 F .
With an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add quark/farmers cheese , milk and flour and salt. Mix until creamy. Add lemon juice to taste, about 2-3 dashes.
Whisk egg whites until stiff peaks form and fold into the quark mixture.
Remove springform pan from the refrigerator and place cheesecake mixture into the pan.
Bake for 60 - 90 minutes until mixture is set and slightly brown. It's recommended to bake the cheesecake in the upper third of the oven. Do not open oven door during baking!
After cheesecake is done, turn off heat and open oven door . Let cool the cake for 5 minutes inside the oven.
Take the cake out of the oven and let stand for another 15 minutes.
Turn over cheesecake on a wiring rack with springform pan still assembled! Let cool completely at room temperature, at least for 2 hours. Turn cheese cake over again (the pattern of the wiring rack is visible on the cheesecake now) and remove springform pan.