Cappuccino Cheesecake

Ingredients

• 100 g ladyfingers
• 150 g Spelt flour Type 1050
• 1 tsp Baking powder
• 150 g butter
• a pinch of salt
• 2 tsp instant coffee powder
• 2 tbsp cocoa powder
• 1 Egg white
• 750 g low-fat quark
• 1 Vanilla bean
• 100 g raw cane sugar
• 2 Eggs
• 3 tbsp cornstarch
• 4 Tbsp almond liqueur

Instructions

1. 1.

   For the shortcrust, finely grind the ladyfingers in a blender. Combine with flour, baking powder, 100 g butter, a pinch of salt, coffee, 1 tsp cocoa and egg white to form a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough, line a springform pan and shape a rim. Prick the dough several times with a fork.

3. 3.

   Drain the quark well. Split the vanilla bean lengthwise and scrape out the seeds. Cream the remaining butter with sugar until fluffy. Beat in the eggs. Mix in the quark, vanilla seeds and cornstarch. Stir in almond liqueur.

4. 4.

   Spread the filling over the shortcrust. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 45 minutes.

5. 5.

   Remove the cake, let it cool and dust with remaining cocoa. For a pattern, place a paper stencil or pastry tip on the cake, sprinkle cocoa, then gently lift the stencil.