Cheesecake with Apple Cap

Ingredients

• 220 g spelt whole‑grain flour
• 130 g coconut blossom sugar
• a pinch of salt
• 5 eggs
• 120 g cold butter
• 1 Organic lemon
• 5 tart apples (Braeburn, Boskop)
• 0.5 tsp ground cinnamon
• 400 g low‑fat quark
• 80 ml whipping cream
• 100 g crème fraîche
• 40 g cornstarch

Instructions

1. 1.

   Combine flour, 50 g coconut blossom sugar, a pinch of salt, one egg and diced butter in a bowl. Mix with the dough hooks of an electric mixer until smooth, shape into a ball and chill for 30 minutes.

2. 2.

   Meanwhile rinse the lemon hot, pat dry, grate the zest finely and set aside. Cut the lemon in half and squeeze out the juice. Peel, quarter, core and cut the apples into wedges. Drizzle the wedges with 2 tbsp lemon juice and mix with cinnamon.

3. 3.

   Separate the remaining eggs. Beat egg whites with a pinch of salt to stiff peaks. Whisk quark with cream, crème fraîche, remaining sugar, cornstarch, yolks and lemon zest. Fold in the meringue.

4. 4.

   Roll out the dough on a floured surface (about 30 cm diameter), place in a greased springform pan and lift up the edges. Spread the quark filling over the dough and smooth. Arrange apple wedges on top of the filling.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan, gas level 2–3) on the middle rack for 50–60 minutes. Cover if needed to prevent excessive browning. Remove, cool, then release from the springform.