cheesecake topped with meringue
for the dough:
65g cold butter, cut in small pieces
1 teaspoon baking powder
for the filling:
500g low fat curd (Magerquark)
2 sachets vanilla sugar
100g oil (or melted butter)
1 sachet custard powder
3 egg yolks
1/2 l milk
for the topping:
3 egg whites
1 sachet vanilla sugar
Mix the ingredients for the dough in a bowl and knead it with your hands until it forms a ball. Let it rest in the fridge until you finished preparing the filling – or longer.
For the filling start beating eggs and sugar, then slowly add the oil (or the melted butter). Add custard powder, Magerquark and finally the milk. Don’t panic if the filling is liquid instead of creamy. Everything is fine, it has to be like that.
Preheat the oven to 160-170°C.
On a lightly floured surface roll out the dough to a 30 cm round. Transfer to a 25 cm tart pan, press into the base and up the sides and trim the edge. Pour the filling onto the bottom and bake for 1 hour.
In the meantime whisk the egg whites with sugar and vanilla sugar until stiff.
After one hour remove the cake from the oven and with a spatula spread the beaten egg whites onto it. Bake the cheesecake for another 1/4 hour until the surface has evenly browned.