Baked Cheesecake with Crisp Biscuit Base

Ingredients

• 100 g spelt crisp biscuits
• 1 vanilla pod
• 1 Organic lemon
• 1 kg low-fat quark
• 1 packet vanilla pudding powder
• 100 g raw cane sugar
• 3 eggs
• 1 pinch salt
• 100 g raisins
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Line the bottom of a springform pan with parchment paper and lay the crisp biscuits on the base.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry and grate the zest finely. Mix the quark with vanilla seeds, lemon zest, pudding powder, raw cane sugar, eggs and salt. Fold in raisins.

3. 3.

   Pour the quark mixture into the pan and smooth the surface. Whisk an egg yolk and gently brush it over the top. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 1 hour. Let the cheesecake cool in the pan, then carefully release it onto a cake plate.

4. 4.

   Dust with powdered sugar and serve.