Käsekuchen (German Cheesecake)

Method

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1. 1For the base, mix the flour, sugar, baking powder and a pinch of salt. Add the cold butter and egg and knead quickly with your fingertips into a smooth dough, then wrap and chill for 30 minutes.
2. 2Preheat the oven to 170 °C (160 °C fan) and grease the base of a 26 cm springform pan. Roll out the dough, press it over the base and about 3 cm up the sides, and prick it a few times with a fork.
3. 3If using curd cheese and yogurt, blend them for 1-2 minutes until completely smooth and creamy with no grains left. If using quark, simply stir it smooth.
4. 4In another bowl, whisk the eggs and sugar for 2-3 minutes until pale and slightly foamy. Add the cheese, cornstarch, milk, melted butter, lemon zest and vanilla and fold just until combined.
5. 5Pour the filling over the base and smooth the top. Bake on the middle rack for 60-70 minutes, until the top is light golden, the edges are set and the center wobbles slightly when you shake the pan.
6. 6Turn off the oven, prop the door open with a wooden spoon and let the cake cool inside for 30 minutes. Sudden temperature changes cause cracking and sinking.
7. 7Run a knife around the edge, let it come to room temperature, then refrigerate for at least 4 hours, ideally overnight, before slicing.