Put all the ingredients for the dough in a food processor and blitz to a dough.

Put the dough into a greased and floured 30cm Springform tin and spread out with your hands, so that it lines the bottom and the sides. Put in the fridge for 30 minutes while preparing the filling.

Preheat the oven to 180°C top bottom heat.

For the filling: separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside.

Beat the mascarpone, quark, sour cream, icing sugar, vanilla sugar, cornstard and lemon zest together. Fold through the egg whites until smooth.

Pour the filling into the cold tin.

Put the cheesecake in the oven and immediately reduce the heat to 150°C top bottom heat. Bake for 2 hours.

After 2 hours, turn off the oven and leave the cake inside for another 10 minutes, before taking out.

Put on a wire rack and leave to completely cool for 3 hours before putting in the fridge. Refrigerate for at least 2 hours before unmolding.

TIP: This cake keeps in the fridge for 4 days.