Cheesecake with Apple Berries

Ingredients

• 150 g spelt whole‑grain flour
• 50 g emmer whole‑grain flour
• 1 tsp Baking powder
• 120 g raw cane sugar
• Pinch Salt
• 125 g butter
• 1 egg yolk
• 1 packet vanilla pudding mix
• 500 ml milk (3.5% fat)
• 300 g quark (20% fat)
• 1 egg
• 1 tbsp Lemon Juice
• 500 g apple berries
• 100 ml red grape juice
• 2 tsp cornstarch

Instructions

1. 1.

   Mix both flours with baking powder and 50 g sugar; add a pinch of salt, cubed butter, and the yolk, kneading quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Whisk the pudding mix with 3 tbsp milk until smooth. Bring the remaining milk to a boil with 3 tbsp sugar, then stir in the pudding mixture while whisking. Let it simmer briefly, remove from heat, and let cool slightly.

3. 3.

   Beat the quark with the egg, remaining sugar, and lemon juice until smooth; fold in the pudding mixture.

4. 4.

   Roll out the dough onto a surface larger than your pan, line the pan, and lift up a rim. Spread the quark filling over the crust. Bake in a preheated oven at 180 °C (fan‑forced 160 °C) on the middle rack for 25–30 minutes.

5. 5.

   Meanwhile, rinse, wash, and drain the apple berries. Reserve 1–2 tbsp of grape juice; whisk with cornstarch until smooth. Combine the berries and remaining juice in a saucepan, simmer over medium heat for about 6–8 minutes. Stir in the thickened mixture, bring to a boil, then remove from heat.

6. 6.

   Remove the cake from the oven and let it cool. Garnish with the apple berries and serve straight from the pan.