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Grandmas German Cheesecake

This is a different cheesecake recipe made with quark / farmers cheese instead of cream cheese. This makes the cheesecake texture light and more fluffy . It's an authentic German recipe from my grandma From: grouprecipes.com

Shortcrust:
200g / 1 2/3 cups flour
65 g / 1/2 stick butter, unsalted
65 g / 4 tbsp sugar
1 egg
pinch of salt
Filling:
2 lbs quark or farmers cheese
5 eggs, separated
2 tbsp flour
3-6 tbsp milk (amount depends on the size of eggs)
10-12 tbsp sugar
lemon juice
1 tbsp vanilla sugar or 1/2 tsp vanilla extract

From the shortcrust ingredients prepare the shortcrust. Line the bottom of a 10.5 inch (26 cm) springform pan with parchment paper and grease the sides of the springform pan. Place shortcrust dough on on bottom of springform pan and also pressing it up 3/4 of the sides. Refrigerate until filling is prepared.

Pre-heat oven to 320 F / 160 C.

With an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add quark / farmers cheese (see my recipe for making quark), milk and flour. Mix until creamy. Add lemon juice to taste, about 2-3 dahses. Whisk egg whites until stiff peaks form and fold into the quark mixture.

Fill cheese cake mixture into springform pan.

Bake at 320 F / 160 C for 60 - 80 minutes until mixture is set and slightly brown. It's recommended to bake the cheese cake in the upper third of the oven. Do not open oven door during baking!

After cheese cake is done, turn of 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 cheese cake 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. If desired cool in refrigerator. Serve with a good cup of coffee.