1. In a large bowl mix flour, confectioners’ sugar, and salt. Add the cold butter in small pieces as well as the egg and knead until you get a nice and smooth dough – work quickly so the butter does not get warm. Shape into a ball, flatten it a bit, and wrap in plastic wrap. Place in the fridge for about 30 minutes.

2. Preheat the oven to 350°F (180°C). Line a springform tin (Ø 10 inches/26cm) with baking parchment and grease lightly. Roll out the dough on a lightly floured surface to a circle that is slightly larger than the baking tin. Transfer carefully to the tin and press to the bottom and sides to get a nice crust with a height of about 1.2 inches (3cm). Prick the base several times with a fork.

3. For the filling add the sour cream, Schmand (or crème fraîche), heavy cream, eggs, cornstarch, sugar, and vanilla extract to a large bowl and mix until well combined. Pour into the prepared crust and bake for about 40-45 minutes until the filling has set around the edges – the center can still wobble a bit if you tap the baking tin. Turn off the oven and leave the cake inside the closed oven for another 10 minutes. Take out of the oven and let cool down on a wire rack for at least 2 hours.