Berry Nectarine Cheesecake

Ingredients

• 3 eggs
• 75 g coconut sugar (4 tbsp)
• a pinch of salt
• 100 g spelt flour type 1050
• 250 g nectarines (2 nectarines)
• 250 g strawberries
• 250 g blueberries
• 100 g cream cheese (30% fat)
• 100 g Yogurt (3.5% fat)
• 50 g small limes (1 small lime)
• 3 sheets of white gelatin
• 200 ml apple juice
• 1 half vanilla pod

Instructions

1. 1.

   Beat eggs, coconut sugar and salt in a bowl with a hand mixer for 5–7 minutes until creamy.

2. 2.

   Sift flour over the mixture and fold it in gently.

3. 3.

   Line the bottom of a 24 cm springform pan with parchment paper and pour in the batter. Bake in a preheated oven at 180 °C (160 °C fan, gas level 2‑3) for about 20 minutes.

4. 4.

   Meanwhile wash nectarines, halve them, pit and slice. Wash strawberries, stem and slice. Rinse blueberries in a bowl and drain.

5. 5.

   Let the cake base cool on a wire rack. Split the vanilla pod lengthwise and scrape out the seeds. Mix the seeds with cream cheese and yogurt until smooth and spread over the cooled base.

6. 6.

   Wash lime under hot water, dry and zest finely. Gently mix the prepared fruit with the zest and spread over the cream‑cheese mixture.

7. 7.

   Soak gelatin in cold water. Warm 2 tbsp apple juice in a saucepan and dissolve the drained gelatin into it while stirring. Mix in the remaining juice.

8. 8.

   As soon as the juice‑gelatin mixture starts to set, spread it evenly over the fruit. Chill the cake for at least 90 minutes. Release the springform ring and serve.