First, we prepare the biscuit base. For this base, we need to mix 75 gr soft butter, 200 gr flour, 1 egg, 60 gr sugar, ½ tsp baking sugar in a mixing bowl. Scratch ½ pod of vanilla stick and put into the mixing bowl.

Knead the above ingredients with mixer or by hand. I just used my hand to mix it until it is homogenized and form a dough ball.

If the dough is too soft to handle, just place it in the chiller for 30 minutes. Pre heat your oven, top bottom heat 200°C, convection fan 180°C

Prepare the baking form 26 cm, use baking paper at the bottom of the pan. And brush some butter/ margarine on the side of the form.

Place some flour on the table and use rolling pin to roll the dough into around 1/2 cm thick. Use the ring of the baking form and form the dough into round shape.

Place the dough into the bottom of the baking form. Use the rest of the dough for the side of the baking ring.
Alternative: you can roll the dough into long form and place it on the side of the baking ring.
You can just use hand to place the dough on the side of ring by pressing the dough around until the shape looks like a bowl.

After you are done to place the dough into baking ring, use a fork to stab the dough overall and evenly.

Place the baking ring into the oven, place it at the bottom part of the oven on the grate.

Bake the dough for 10 minutes.
Remove it out after 10 minutes baking, cool it down.
Reduce the oven temperature to 160°C top and bottom heat/ 140°C convection fan

While waiting the dough to cool down, we prepare the filling slowly.

Prepare 3 bowls,
1st bowl- cream
2nd bowl- egg whites
3rd bowl- quark, egg yolks, lemon juice, the other half vanilla stick, corn starch

First mix the egg whites into stiff stage, leave it aside
Second mix the cream into stiff stage too, leave it aside
Third mix the rest of ingredients until it is homogenized.

Pour the filling onto the baked biscuit base, spread it evenly.

Place it into the oven at the bottom part of oven on a oven grate. Bake it for 75 minutes on 160°C (top bottom heat)

After 75 minutes, switch off the oven and open the door of oven. Let the cake stay another 15 minutes with opened door.
Afterward, remove it our of oven and cool it down overnight or you may enjoy it warm.

Just a note- german cheese cake have a form that the fillings will be crack on top and a bit of deep well form.