German style cheese cake

        4 egg whites 
    3/4 Cup [400g] heavy cream 
    4 1/2 Cups [1000g] Quark (plain)
    4 egg yolks 
    3/4 Cup [150g] sugar 
    1/4 Cup [50g] vanilla sugar 
    1/2 Cup [70g] corn starch 
    4 TBSP lemon juice 


  

        Preheat oven to 350F/175C.
    Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
    Separate eggs and set egg yolks aside.
    Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
    Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
    Carefully fold the heavy cream and then the egg whites into the batter.
    Pour batter into a prepared springform pan.
    Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
    Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
    Take cheesecake out of oven and let cool.
    Cover and store cheesecake in the fridge for up to a week.
    Serve with a side of whipped cream or fresh berries.