PREPARE: Line the base of a 26cm (10 in.) springform cake pan with baking or parchment paper, grease the base and sides of the pan lightly with butter, then set aside.

MAKE THE PASTRY: Either in the bowl of a stand mixer with the paddle attachment fitted or in a large mixing bowl using a wooden spoon, beat together the butter, sugar, egg, lemon zest and salt until smooth. Sift over the flour and baking powder and stir until combined. Turn out onto a work surface and knead very briefly until just smooth.

LINE THE CAKE PAN: Divide the dough into two pieces, one slightly larger than the other. Press the larger piece evenly over the bottom of the cake pan and slightly up the sides. Use your hands to roll the other piece into a long sausage shape, then place it into the cake pan and use your fingers to push the pastry up the sides. It may feel like there isn't enough pastry, but keep going until you have an even thickness all over. Transfer to the fridge for 30 minutes.

HEAT THE OVEN: While the pastry is chilling, heat the oven to 180°C / 350°F / Gas 4 with a rack or baking sheet in the bottom third of the oven.

MAKE THE FILLING; In a large bowl, beat the egg yolks, sugar, butter, lemon juice and zest and salt together using an electric mixer, Beat in the flour and quark until you have a smooth consistency. Clean off the beaters and in a medium bowl (make sure it is extra clean) beat the egg whites until they reach stiff peaks. Add them to the large bowl, then pour the cream into the bowl you have just used for the egg whites and beat until stiff. Add to the large bowl and use a large spoon or spatula to gently, but thoroughly fold through the mixture until completely combined and smooth.

FILL AND BAKE: Pour the filling into the prepared pastry case, taking care to leave a little space at the top as this cheesecake really puffs up. Smooth over the surface and bake in the preheated oven for 50-60 minutes until puffed and quite well browned around the edges (there should still be a little jiggle in the middle if you give it a gently shake).

COOL AND SERVE: Remove from the oven and allow to cool for half an hour before carefully running a small, sharp knife around the edges and removing the sides of the pan. Transfer to the fridge to cool completely before dusting with powdered sugar, slicing and serving with fresh fruit. It is tempting to dig in right away, but allowing the cheesecake time to rest will ensure you get nice slices.