Ingredients

• 1 kg quark (curd cheese) for cheesecake
• 250 g mascarpone
• 1 glass sugar
• 1 packet vanilla pudding powder
• 2 tablespoons potato starch
• 1 vanilla bean or 1 tablespoon vanilla sugar
• 2 eggs
• 100 g round sponge biscuits
• 150 ml coffee + 50 ml amaretto liqueur or 200 ml sweetened coffee
• for decoration: unsweetened cocoa powder, fresh fruit: strawberries, blueberries, or raspberries

Preparation

1. Line a 20 x 25 cm pan with parchment paper. Preheat the oven to 180°C.
2. Beat the quark with the mascarpone, sugar, pudding powder, potato starch, and vanilla seeds or vanilla sugar until smooth. Add the eggs and beat again until combined.
3. Briefly dip the sponge biscuits in the coffee on both sides. Spread 1/3 of the cheese mixture into the pan, arrange half of the biscuits on top, dust them with cocoa through a sieve, cover with more mixture (spread with a spoon), add another layer of biscuits (in different spots than the first layer), and finish with the remaining mixture. Bake for about 35 minutes.
4. The cheesecake may crack a little, but this won't have much effect on its appearance or flavor. To minimize the risk of cracking, you can use a water bath - place a loaf pan with hot water on the bottom of the oven while baking.
5. Let cool and optionally chill for 1 hour before serving. Dust with cocoa, cut into portions, and decorate with fresh fruit.