Cheesecake

Ingredients

• 220 g spelt whole‑grain flour
• 130 g coconut sugar
• a pinch of salt
• 5 eggs
• 120 g butter
• 1 kg low‑fat quark
• 2 tbsp spelt whole‑grain semolina
• 0.5 lemon (juice)
• 1 Vanilla bean

Instructions

1. 1.

   For the crust, mix spelt whole‑grain flour with 50 g coconut sugar and a pinch of salt; sift onto the work surface. Create a well in the center, crack one egg into it, and scatter butter pieces around the well. Quickly knead everything by hand into a smooth dough, shape it into a ball, wrap it, and refrigerate for 30 minutes.

2. 2.

   Rinse the lemon hot, dry, halve it, and squeeze out the juice. Slice the vanilla bean lengthwise and scrape out the seeds. Separate the remaining eggs; beat the yolks with quark, 80 g coconut sugar, semolina, lemon juice, and vanilla seeds. Whisk the egg whites until stiff peaks form and fold them into the mixture.

3. 3.

   Roll the dough on a floured surface slightly larger than the pan, line a greased springform pan with it, and lift up a rim.

4. 4.

   Spread the quark filling over the crust and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas stove level 3) for about 60 minutes. After 15 minutes cover the cake with parchment paper to prevent excessive browning of the surface.

5. 5.

   Remove the finished cheesecake from the oven, let it cool, release it from the pan, and serve in slices.