Cheesecake with Apple Juice Glaze

Ingredients

• 150 g Spelt flour Type 1050
• 1 pinch salt
• 150 g granulated sugar
• 100 g cold yogurt butter
• 5 eggs
• 1 Organic lemon
• 750 g low-fat quark
• 50 g cornstarch
• 2 sheets white leaf gelatin
• 120 ml clear apple juice
• 1 tbsp mint syrup
• 3 tbsp orange juice
• mint (for garnish)

Instructions

1. 1.

   Combine flour, 1 pinch salt, 40 g sugar, crumbled butter and 1 egg in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Separate the remaining eggs. Whisk egg whites with 1 pinch salt to stiff peaks. Rinse lemon hot, pat dry and zest finely. Halve the lemon and squeeze the juice. Mix yolks with lemon zest and juice, quark, remaining sugar and cornstarch. Gently fold in the meringue.

3. 3.

   Roll out dough between two sheets of parchment paper and line the bottom of a springform pan. Spread the quark mixture over the dough and smooth it out.

4. 4.

   Bake the cake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50–60 minutes, covering it early to prevent excessive browning. Remove and let cool in the pan.

5. 5.

   Soak gelatin in cold water. Warm apple juice, mint syrup and orange juice together in a small pot and dissolve the drained gelatin into it. Pour over the cake and gently tilt the pan to spread the glaze evenly. Let set, release from the mold and cut into pieces. Garnish with mint and serve.