Cheesecake with Crust

Ingredients

• 220 g spelt whole‑grain flour
• 130 g coconut blossom sugar
• a pinch of salt
• 5 eggs
• 120 g yogurt butter
• 1 kg low‑fat quark
• 1 small organic lemon
• 1 vanilla pod
• 60 g spelt whole‑grain semolina

Instructions

1. 1.

   For the crust, combine flour, 50 g coconut blossom sugar, a pinch of salt, one egg and crumbled butter in a mixing bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, drain the quark well. Rinse the lemon hot, pat dry and grate its zest finely. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Separate the remaining eggs. Beat the egg whites with a pinch of salt into stiff peaks. Whisk the yolks and remaining coconut blossom sugar with a hand mixer until creamy. Fold in the quark, 1 tsp lemon zest, lemon juice, vanilla seeds and semolina. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface to about a 30 cm diameter, place it in a greased springform pan and lift up the edges.

5. 5.

   Pour the quark filling into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 50 minutes. Remove, let cool, then release from the pan. Slice and serve.