Traditional German Quark Cheesecake with Shortcrust Base

Prepare the shortcrust base: In a bowl, combine 175g plain flour, 75g cold butter (cut into small pieces), 50g granulated sugar, and the egg yolk. Knead quickly until a smooth dough forms. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

Preheat your oven to 170°C (fan 150°C). Grease and lightly flour a 24cm springform pan. Roll out the chilled dough and carefully press it evenly into the base of the springform pan, creating a small rim (about 2-3 cm high) around the edges.

Prepare the quark filling: In a large bowl, whisk together the quark, the remaining 150g granulated sugar, the 3 large eggs, vanilla extract, and lemon zest until well combined. Sift in the cornstarch and whisk until the mixture is smooth and lump-free. Do not overmix.

Pour the quark filling evenly over the shortcrust base in the prepared springform pan.

Bake in the preheated oven for 60-70 minutes, or until the edges of the cheesecake are set and lightly golden, but the center still has a slight wobble when gently shaken.

Turn off the oven, prop the door open slightly (using a wooden spoon is good), and let the cheesecake cool inside the oven for at least 1 hour. This slow cooling helps prevent cracks.

Remove the cheesecake from the oven, let it cool completely on a wire rack, then transfer it to the refrigerator. Chill for at least 4 hours, preferably overnight, before carefully removing from the springform pan and serving.