1. Start the night before and wrap the quark in a cheesecloth* or clean kitchen towel and place that package in a sieve. Put that sieve with the curd cheese inside in a larger bowl, without it touching the bottom of the bowl. Place a small plate on top of the quark and top that with a weight (e.g. a can of tinned food), so it is pressing down and forcing liquid out of the quark. Place everything in the fridge and let it drain overnight.

2. Preheat the oven to 180°C (350°F). Line a 28cm springform tin* with baking parchment, grease lightly and sprinkle the bottom and sides with some semolina. Set aside.

3. Separate the eggs, keep the egg yolks for later and beat the egg whites with a pinch of salt until stiff peaks form. Set aside.

4. In a large bowl, mix the butter with sugar and vanilla extract until light and creamy. Add the egg yolks one after another and mix well after each addition. Add the drained quark, mascarpone, cornstarch and semolina and mix until well combined. Gently fold in the egg whites. Try to keep as much volume as possible. Pour the batter into the prepared baking tin and smooth out the top.

5. Bake the cheesecake for about 80-90 minutes – check after 50 minutes or so, and cover the cake with aluminum foil if the top gets too dark. The edges of the cheesecake should have set, but the center should still wiggle slightly when moving the tin. Turn off the oven and open the oven door slightly. Let the cake cool down inside the oven for about 30 minutes, then remove it from the oven and let it cool down completely on a wire rack. Place the cooled cake in the fridge for at least 2 hours after that so the cheesecake can set properly.