Lactose-Free Yogurt Cheesecake

Melt butter. Mix cream cheese with butter, sugar, salt and vanilla extract. Pour in flour and knead to dough. Form dough ball, wrap in plastic wrap and refrigerate for at least 3 hours.

Heat oven to 180°C (approximately 350°F.) Knead dough briefly, roll out approximately 5 mm (approximately 1/8 inch) thick on lightly floured work surface and cut out cookies as desired. Place cookies on baking sheet lined with baking paper and bake in hot oven for about 10 minutes until golden brown. Remove cookies from oven and let cool.

For the base, crumble about 200 grams (approximately 1 cup) cookies into blender and mix with almonds, sugar and butter. Line springform pan with baking paper, cover with cookie mixture and press evenly. Refrigerate.

Separate eggs. Beat yolks with lemon juice and half sugar over hot, not boiling water until creamy. Remove from heat, beat cold, then add quark and yogurt. Beat cream with remaining sugar and vanilla sugar until stiff and fold into quark mixture. Whip egg whites until stiff and add to mixture. Pour mixture onto cookie base and refrigerate for at least 5 hours.