Crack-proof cheesecake perfection: A fragrant, foolproof recipe

This cheesecake consistently turns out well, with a delightful orange aroma. The crispy base pairs wonderfully with the delicate and creamy cheese filling. Try this recipe if you're tired of classic recipes and no longer want to be frustrated by a lack of a rosy hue on your cake. Everyone will enjoy the cake you bake using this method.

Ingredients:

            
• 2.2 pounds (1 kilogram) semi-fat quark cheese
• 7 ounces (200 grams) butter
• 6 eggs
• 1 cup of sugar
• 1 packet of vanilla sugar
• 2 tablespoons of potato flour
• Grated orange zest

Ingredients for the crust:

          
• 3 cups of wheat flour
• 7 ounces (200 grams) butter
• Half a cup of sugar
• 1 packet of vanilla sugar
• 1 teaspoon of baking powder
• 5 egg yolks

Instructions:

1. First, prepare the crust. Sift the flour and chop it with cold butter. Then add the yolks, both sugars and baking powder. Refrigerate the finished dough for a while.
2. Meanwhile, prepare the cheese filling. Grind the quark cheese along with the butter.
3. Beat the egg whites into a foam, and mix the yolks with the sugars in a separate bowl. Then add the cheese, egg white foam, orange zest, and potato flour.
4. I divide the crust from the refrigerator into two parts (2/3 and 1/3). I roll out the larger part and place it on a baking sheet lined with parchment paper.
5. Pour the cheese filling onto the crust and smooth it out.
6. Roll out the remaining crust and cut it into strips. Arrange the strips in a grid on top. Alternatively, you can grate it to create a crumble topping.
7. Bake the cheesecake for one hour and 15 minutes at 350°F (180°C).
8. After baking, slightly open the oven door and let the cake cool inside. This prevents the cheesecake from falling.