Crustless Cheesecake

Cheesecake

• 4 ¼ cups1 kgquarkany fat content. A fresh, mild and slightly tangy cheese with a spoonable texture, used in German cheesecakes, doughs and creams. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
• 2 packetscustard pudding powdervanilla. A packet of flavored starch (about 37 g) that is cooked with 2 cups (500 ml) of milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
• 1 cup plus 1 tbsp220 gsugar
• 2large eggsroom temperature
• 2egg yolks
• 1 ¼ cups300 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
• zest of ½ lemonorganic, unwaxed lemon
• 2 tspvanilla sugaroptional; 1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.