Cheesecake with Cherries and Coconut

Ingredients

• 150 g spelt whole‑grain flour
• 90 g coconut blossom sugar
• 1 pinch salt
• 4 eggs
• 80 g softened butter
• 200 g sour cherries (in jar)
• 1 lemon
• 500 g low‑fat quark
• 30 g cornstarch
• 50 g shredded coconut
• 2 tbsp coconut chips

Instructions

1. 1.

   Mix the flour, 35 g coconut blossom sugar, a pinch of salt, one egg and butter together; knead into a smooth dough on a lightly floured surface. Shape into a ball and chill for about 30 minutes.

2. 2.

   Separate the remaining eggs; beat the whites until stiff peaks form. Drain the sour cherries in a sieve. Squeeze the lemon and whisk its juice with the yolks, quark, remaining coconut blossom sugar, cornstarch and shredded coconut. Fold in the beaten egg whites, then gently stir in the drained cherries.

3. 3.

   Roll out the dough on a floured surface and place it in a greased springform pan, pulling up a rim. Spread the quark mixture over the base and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45–50 minutes. Let cool, garnish with coconut chips if desired, and cut into 12 servings before serving.