Berry Cheesecake

Ingredients

• 300 g spelt whole‑grain flour
• 150 g butter
• 190 g raw cane sugar
• 1 pinch salt
• 7 eggs
• 1 tsp vanilla essence
• 350 g cherries (frozen, thawed)
• 500 g cream cheese
• 1 kg low‑fat quark
• 2 packets Vanilla Pudding Powder
• 200 g Raspberries
• 200 g gooseberries
• 1 tbsp raw cane powdered sugar
• 1 sprig lemon balm

Instructions

1. 1.

   For the shortcrust dough combine flour, butter, 50 g sugar, vanilla essence, a pinch of salt and one egg; knead quickly and chill for 30 minutes.

2. 2.

   Meanwhile separate yolks from six eggs and drain cherries. Beat yolks with 70 g sugar and cream cheese, then fold in quark and pudding powder. Whisk egg whites with 70 g sugar until stiff peaks form and fold into the quark mixture.

3. 3.

   Pick berries from stems, wash and drain; set aside some for garnish, add the rest to the cherries. Wash lemon balm, shake dry, pluck leaves and set aside.

4. 4.

   Line a baking tray with parchment paper, roll out dough evenly, shape small borders, spread the quark‑cream cheese layer on top, smooth it, then distribute fruit over it and press lightly with your palm into the batter.

5. 5.

   Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) for 55 minutes. Remove from oven and let cool in the pan.

6. 6.

   Garnish the cheesecake with remaining fresh berries and lemon balm, dust with powdered sugar, and cut into slices before serving.