to make dough:
1. 125 gramm butter, take out of fridge 1 hour before use
2. 200 gramm sieved flour
3. 1 tsp sieved baking powder
4. 1 egg
5. 75 gramm sugar
6. pinch of salt

Method:
mix it all together with hand, knead into a soft dough, keep in fridge for 30 minutes

Filling:
1. 500 gramm quark, ( curd )
2. 1 cup of fresh cream, use a fork to beat it a few times
3. 125 ml milk
4. 3 eggs
5. 250 gramm sour cream
6. 180 gramm sugar
7. 1 pack of vanilla pudding powder, 38 gramm
8. 1 pack of vanilla sugar, 8 gramm
9. 3 soup spoons salad oil
10. pinch of salt
11. 3 soup spoons egg nogg, as you like

Method:
mix it all together with egg beater, gradually beat until creamy

use a little butter, to grease the tin, then sprinkle some flour all over the greased tin

To make the pie:
take the dough out from fridge, roll into a flat big piece with rolling pin, line onto an 28cm baking tin, use a fork pierce little holes all over the dough

heat oven 7 minutes on 180° C before baking

The temperature is very important for a good cheese cake

2 different ways to bake:

1. yellow colour on top, bake on 4th stage
180° C for 15 minutes, then 150° C for 90 minutes
2. on top light brown, on middle stage 180° C for 1 hour and 10 minutes, then 150° C for 20 minutes

today I bake the yellow coloured one
after the cake is done, use a small towel put between the door of the oven 1 hour, then take out the cake from oven

Tip: while baking the cake, when it turns too dark, use an aluminium foil to cover on top, and continue to bake till finished