Berry Cheesecake with Almonds

Ingredients

• 100 g whole wheat flour
• 70 g ground almond kernels
• 30 g chopped almond kernels
• 0.5 organic lemon (zest and juice)
• 150 g honey
• Salt
• 4 eggs
• 140 g butter
• 1 kg low-fat quark
• 1 packet vanilla pudding powder
• 150 g mixed berries
• 70 g cherries
• 1 tbsp raw cane sugar powdered (for dusting)

Instructions

1. 1.

   For the crust, combine flour, ground and chopped almonds, lemon zest, lemon juice, 50 g honey, a pinch of salt, 1 egg and butter pieces in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Separate the remaining eggs; whisk the yolks with quark, pudding powder and the remaining honey. Beat the whites with a pinch of salt until stiff peaks form, then fold into the quark mixture.

3. 3.

   Roll out the dough and line a springform pan with it. Pour the quark filling into the pan, smooth the surface, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 50 minutes. Cover the cheesecake early to prevent excessive browning of the top.

4. 4.

   Wash and trim the berries, cutting them lengthwise if needed. Wash and pat dry the cherries.

5. 5.

   Remove the finished cheesecake from the oven, let it cool, release from the pan and allow it to set completely. Place on a cake plate, arrange the berries and cherries in the center, and dust with powdered sugar before serving.