Step 1

Place sugar into mixing bowl and mill 10 sec/speed 10. Place in a bowl and set aside.

Step 2

Preheat oven to 180°C. Grease a rectangular baking tin (approx. 40 x 24 x 6 cm) with butter and set aside.

Step 3

Place all cheesecake base ingredients into mixing bowl and knead Dough /1 min. Transfer dough onto a floured silicone bread mat or work surface and shape into a ball. Using a rolling pin, roll out to same size as the baking tin (40 x 24 cm), then carefully transfer dough into the base of the prepared tin. Clean and dry mixing bowl.

Step 4

Place egg yolks, quark, sugar, cornflour, milk and oil into mixing bowl, then mix 3 min/speed 6. Pour over cheesecake base and bake for 50 minutes (180°C). Meanwhile, thoroughly clean and dry mixing bowl.

Step 5

Insert butterfly whisk. Place egg whites and salt into mixing bowl, then whisk 1 min 30 sec/speed 3. Repeat whisking 1 min 30 sec/speed 3, gradually adding reserved icing sugar 1 teaspoon at a time through hole in mixing bowl lid.

Step 6

Remove cake from oven, carefully spread meringue over the surface of cheesecake and return to oven to bake for a further 10 minutes (180°C). Set aside to cool for at least 2 hours before cutting into squares and serving.