German Cheesecake

For the Crust:

- 1 Egg

- 60 gramms sugar

- 65 gramms softened butter (about 3/4 stick)

- 200 gramms flour

- 1 pack vanilla sugar (if you cant get that, substitute with a few drops of vanilla extract)

- 2 teasp. Baking Powder

Mix all ingredients together, it may appear too dry at first, but keep working it and eventually the doug will come together.

Push evenly into a well greased sprinform, pulling the dough about 3/4 way up the sides (in the pics I pulled it too high, all the way up)

Poke a few holes into crust with a fork

Preheat oven to 355 degrees

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For the Filling:

- 3 eggs

- 250 gramms sugar

- 200 ml cream

- 1 pack vanilla sugar or a few drops of vanilla extract

- 2 packs of vanilla pudding powder (the COOKING kind, NOT mix and serve)

- 1kg containers of Quark (which you cant really get here, so use 2 containers of sour cream... they have about 454 gramms each in it, thats fine. Dont use the fat free in this case, its too thin, with sour crwam use regular)

Mix ingedients together in the order as listed above. Filling will be pretty thin.

Pour filling into crust, bake for 85 minutes.

Do NOT open the oven within the first hour of baking, your cake will deflate and become dry.

When done, the cake will appear like it has yello inside, a bit wobbely. Let it sit for a couple of hours, it will sink down and stiffen.

When cool remove sides of the springform. You can get it off the bottom of the form by turning it onto a plate and back, but if you havent seen it before I wouldnt recommend trying or the whole inside of the cake might be breaking out. Just leave it on and serve off of it.