Carrot Cheesecake

Ingredients

• 240 g spelt whole wheat flour
• 2 tbsp cocoa powder
• 80 g raw cane sugar
• 160 g chilled butter
• 5 eggs
• 1 pinch salt
• 200 g carrots (2 carrots)
• 800 g low-fat quark
• 200 g double cream fresh cheese
• 2 tsp lemon zest
• 0.5 tsp vanilla powder
• 1 tsp cinnamon
• 120 g marzipan core
• 60 g powdered sugar from raw cane sugar
• food coloring (red, yellow, green)

Instructions

1. 1.

   Knead flour, cocoa powder, 20 g raw cane sugar, cold butter pieces, 1 egg and a pinch of salt quickly together and cover for about 30 minutes in the fridge.

2. 2.

   Peel and grate the carrots finely. Whisk the remaining eggs with the rest of the sugar in a bowl. Add quark, fresh cheese, lemon zest, vanilla powder, cinnamon and a pinch of salt; mix well. Finally add the grated carrots and stir again.

3. 3.

   Line a springform pan with the shortcrust pastry and optionally lift a small rim. Pour in the cheese mixture, smooth it out and place the pan on a deep baking tray. Pour hot water around the edges and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 3) for about 1½ hours.

4. 4.

   Let it rest in the turned-off oven for about 15 minutes. Remove and cool for at least 4 hours, preferably overnight.

5. 5.

   For the little carrot shapes knead marzipan with powdered sugar. Take a small portion, color it light green. Add a few drops of red and yellow food coloring to the remainder and knead into an orange mass. Shape small carrots from this and attach the green marzipan carrot tops. Serve the cake garnished with these marzipan carrots.