1. Crust Method:
2. In a mixing bowl add flour, sugar, and butter and mix to form breadcrumbs then add in the egg yolk and a little water to combine the dough. About 2 tbs of water if needed!
3. Refrigerate the dough for 1 hour.
4. Once the dough is ready place it into the adjustable pan (springform pan) and bake the base at 180C / 350F for 15 -20 minutes.
5. Remove it and allow it to cool, or you can use it as is. I baked the crust then crushed it down and added some butter and pressed it into my adjustable pan, as it tastes so much better than normal crushed biscuits.
6. Once your base is ready, you will start preparing the filling! For this German cheesecake, I substituted quark and used cottage cheese instead!

Filling Method:

1. Mix in a bowl using a beater, the cottage cheese, sugar, lemon juice, vanilla essence, and egg yolks until all combined and smooth, then add in the zest.
2. Now whip up the egg white until you reach a soft peak, then fold into the egg yolk and mix.
3. Lightly coat the sides of the adjustable ring with a pan release and pour in the batter over the biscuit crust.

Bake method:

1. Place in the oven and bake for 60-70 minutes at 180C / 350F, or until the top is golden and slightly wobbly in the center.
2. Do not remove it from the oven once baked. Leave the cheesecake in the oven to cool for about 30 minutes then open the oven further and leave another 15 minutes only then take it out and leave it to cool for 1 hour before you remove the adjustable ring and place the Cheesecake in the fridge to set.
3. This cheesecake is best enjoyed after 4 hours or overnight!