In a bowl pour the curd, add 180g of sugar, there are eggs, vanilla sugar, baking powder, lemon zest. All the contents mix well with a whisk or with a mixer. The filling is a liquid, slightly thicker yogurt, a little thinner sour cream.

Take another bowl and prepare the dough. Role test plays a sand baby. It's wonderful and do not need to knead))) Place flour, 180g sugar, salt, baking powder. Take cold fat, put a grater into the flour, constantly dipping the fat into the flour, rubbing it on a grater. Not to stuck in one piece on a grater. And then just hands grind into crumbs.

I took silicone molds set on a baking sheet so that the form does not bend, smeared a little butter. Take 2/3 of the crumbs and pour in the form, crush with your fingers, making a small rim around the edges.

Pour the curd.

The top of the cake evenly sprinkle with remaining crumbs.

Put in oven heated to 200 degrees for exactly 45 minutes. Then take out from the oven and leave to cool. It is advisable to leave for 6 hours to make everything up as it should, and then slice and enjoy a delicate taste of truly Royal cheesecake.

A few words I want to say about the replacement in baking margarine-fat. Don't be afraid to substitute, baked goods will not be affected, but rather will be tastier. The only fat you should always take the half of it, i.e. if you wanted to take 150 grams of margarine feel free to take 70-80 grams of fat.