Step 1

Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.

Step 2

Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.

Step 3

Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.

Step 4

In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.

Step 5

In another bowl, whip the cream using clean (!) beaters of your electric mixer.

Step 6

Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.

Step 7

Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.

Step 8

Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.

Step 9

Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.

Step 10

Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).