Cheesecake with Pomegranate and Kumquats

Separate the eggs. Squeeze the lemon.

Stir together the egg yolks with quark, vanilla pudding mix, sugar, and 1 tablespoon lemon juice.

Beat the egg whites with 1 pinch of salt to stiff peaks and fold into the egg yolk mixture. Spread in a parchment-paper-lined springform pan (22 cm/ 8 1/2 inches in diameter). Bake in an oven preheated to 180°C (approximately 350°F) for about 40 minutes.

Meanwhile, halve the pomegranate and pull out the seeds, working over a bowl to collect the juice.

Strain the pomengrate juice into a saucepan, add the  remaining lemon juice, honey, and 4 tablespoons water. Stir over low heat just until the honey has dissolved. Stir in the pomegranate seeds and remove from heat.

Remove the cake from the oven and let cool slightly. Unmold the cake onto a serving plate and let cool completely.