Cheesecake with Cracker Base

Ingredients

• 100 g spelt crackers (9 pieces)
• 40 g Butter
• 1 Organic lemon
• 5 egg whites
• 1 pinch salt
• 500 g cream cheese (minimum 50% fat in milk solids)
• 125 ml sour cream
• 100 g agave syrup

Instructions

1. 1.

   Place the crackers in a clean kitchen towel and crush them into crumbs with a rolling pin.

2. 2.

   Melt the butter over low heat in a small saucepan and mix it with the crumbs.

3. 3.

   Line a springform pan with parchment paper. Pour the cracker mixture into the pan and press it firmly down.

4. 4.

   For the filling, rinse the lemon hot, pat dry, and grate its zest finely. Halve the lemon and squeeze out the juice. Beat the egg whites with 1 pinch of salt until stiff peaks form.

5. 5.

   Whisk together the lemon zest and juice, cream cheese, sour cream, and agave syrup. Gently fold in the meringue. Spread the filling over the cracker crust. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 1 hour. Release the cheesecake from the pan with a knife and let it cool.