Mix the flour, salt, sugar, baking soda and sugar together.

Add the eggs, butter and vanilla extract and knead everything to a dough.

The dough will be sticky, add a bit more flour if it's too sticky.

Grease your form with butter

Roll the dough out and place in your baking form. Do not forget to cover the sides as well.

If you are having trouble with the dough, here comes my trick:

Place ⅔ of the dough on your base of the form and place some cling film on top before you roll it out evenly with your rolling pin. Put the outside ring of your baking form back on it and, with the other ⅓ of the dough, roll a rope and place it around the side. Divide it with the back of the spoon evenly until the edges are covered.

Place your baking form with the cake base in the fridge until you are ready.

Preheat the oven to 170 °C

In a big bowl, combine the quark, sugar, vanilla custard powder, milk, eggs, sunflower oil and the zest and the juice of the lemon.

It should roughly take you 2 minutes.

Get the base from the fridge and slowly pour your cheesecake filling on top of the base.

Place the cake in the oven and bake for 1 hour.

Check on the cake after roughly 45 minutes, and you may need to cover it with foil to prevent it from getting a burnt top.

Take the cake out of the oven on a rack and let it cool down.

Best works overnight, as if you cut it straight away the cake will be runny.

Top it with your favourite fruit or dust with some confectioners sugar