Make the Recipe

Prepare the Crust

• Set aside 1/4 cup of the measured flour to use as needed while working the dough and pressing it into the form.
• Sift the remaining flour and baking powder onto a large marble or wooden board. Form a well in the middle and sprinkle the salt around the edge. Add the sugar, egg, and vanilla into the well.
• Cut the butter into small pieces, approximately 1/4 to 1/2 inch. Distribute the pieces over and around the flour.
• Using the tip of a metal dough scraper, stir the egg as if gently scrambling. Begin carefully pushing the dry ingredients into the well’s center. Work to combine all ingredients, first with the dough scraper and then with your hands, until a ball of dough forms.
• Add flour sparingly or chill as necessary if the dough becomes too sticky.
• Refrigerate the dough for 30 minutes.

Prepare and Preheat Oven

• Position a rack in the bottom third of the oven and preheat to 350°F.
• Place a heavy cookie sheet on bottom rung.
• Butter and flour the pan in preparation for assembly. Set aside.

Mix the Filling

• Using an electric hand mixer or food processor, blend the cream cheese, quark, eggs, granulated sugar, light brown sugar, vanilla, and lime juice until smooth.
• Sift the cornstarch over the mixture. Blend again.
• Add the pumpkin purée, cloves, pumpkin spice, and cinnamon. Blend briefly until an even, light-orange color is achieved. The consistency will be like heavy cream.

Mold Dough into Pan

• Slice the chilled dough horizontally into four discs.
• Lay the discs into the bottom of the prepared pan so they lean partially against the sides. The pieces may overlap.
• With flour-dipped fingers, push the dough out, rather than pressing it down, to cover the pan evenly. Pull the dough about two-thirds of the way up the pan’s sides.
• Even out any thin spots for a fairly consistent thickness.

Assemble the Cheesecake:

• Pour the filling into the crust and check the rim. The filling needs room to rise during baking. Keep crust 1/4 inch above the filling. Push it down gently if it is higher.

Bake the Cheesecake

• Bake for 1 hour and 30 minutes to 1 hour and 40 minutes.
• Cover the rim with a pie crust shield for the last 25 minutes if the edges get too dark.
• The cake is ready when the middle is level with the sides and is of a toasted orange color. The crust will have deepened in color. Use these methods to check if your cheesecake is done:
  • Insert a wooden skewer gently between the crust and rim to check doneness.
  • The crust should be firm and lift away from the rim without leaving dough on the skewer.
  • Also insert the skewer through the cake’s center. There may be a few kernels of filling on it, but it should not present underbaked dough.
  • The filling may jiggle a little when the pan is moved, but it should be mostly set.
• Allow cake to cool on a wire rack for at least 30 minutes before removing the pan’s metal rim.
• Use a kuchenretter (cake lifter) to lift cake from the pan’s base, and continue cooling on a wire rack to room temperature before serving, or refrigerate to cool further.