Quark cheesecake with shortcrust and sponge topping

Tip: tap a step to mark it as done.

1. Shortcrust base

   Rub the cold fat into the flour. Add the sugar, egg yolks, baking powder, and milk, and quickly work into a dough. Roll out to fit your baking sheet, transfer to the greased sheet, and bake in a preheated oven at 180 °C (350 °F) for about 15 minutes, until light golden. Let cool.

2. Quark filling

   Mix the quark with the powdered sugar, vanilla sugar, eggs, and lemon zest, then stir in the raisins. Spread the filling over the cooled base.

3. Sponge topping

   Beat the egg whites until stiff peaks form, beat in the sugar, then gently fold in the egg yolks and flour. Spread the sponge batter over the quark filling.

4. Finish baking

   Bake at 170 °C (340 °F) for about 25 minutes, until the sponge is golden and does not spring back when touched. For the last few minutes, you can switch to top heat to brown the surface nicely. Let the cake cool before slicing.

Tip: In summer, you can arrange pitted sweet or sour cherries over the quark filling before covering it with the sponge batter. Work the shortcrust dough quickly, as the warmth of your hands will melt the fat.

This recipe was translated from the Slovak original: Tvarohový koláč s piškótovým vrchom na krehkom ceste