Red Currant Bakery

Preheat the oven to 350º F and place a rack in the center of the oven.
Press a large square of parchment paper into a 7" springform pan and crease the excess along the edges so that it lays flat.
In the bowl of a stand mixer, add in the butter, sugar, and vanilla. Use the paddle attachment to beat the ingredients together on medium speed until combined.
Scrape down the sides of the bowl and then add in the flour and baking powder.
Mix once more until no more dry ingredients are visible.
Pour the mixed crust into the lined springform pan. Press the crust into the the base of the pan and just barely up the sides.
Be sure that the corner where the sides and bottom meet isn't too thick. You can do this by pressing the back of your pointer finger into the corner once the crust has been pressed into the whole pan.
Filling & Bake
In a large mixing bowl, add in the cornstarch and sugar. Whisk to combine and then pour in the quark. Use a rubber spatula to stir the mixture together.
Add the sour cream and vanilla extract to the bowl and stir again. Finally add in the eggs, lemon zest and lemon juice and whisk once more.
Carefully pour the filling into the pressed crust.
Bake the cheesecake for 40 minutes, then rotate the pan 180º and bake for another 30-40 minutes until just slightly wobbly.
Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. Then, move it to the fridge and allow it to set fully before removing the springform pan.
Leave to set in the fridge for at least 4 hours or up to overnight. Top with lemon curd and a dusting of powdered sugar before serving.