Cheesecake with Layered Cheese

Ingredients

• 200 g spelt whole‑grain flour
• 20 g cocoa powder
• 130 g coconut blossom sugar
• Salt
• 5 eggs
• 120 g butter
• 1 Organic lemon
• 1 kg layered cheese (10% fat)
• 2 packets vanilla pudding powder (or 50 g cornstarch)
• 250 g strawberries
• 200 g Greek yogurt

Instructions

1. 1.

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

2. 2.

   Meanwhile, drain the layered cheese well. Rinse the lemon hot, pat dry, and finely grate the zest. Halve the lemon and squeeze out the juice.

3. 3.

   Separate the eggs for the filling. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and remaining coconut blossom sugar with a hand mixer until creamy. Stir in layered cheese, 1 tsp lemon zest, lemon juice, and vanilla pudding powder. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface and place it in a greased springform pan. Pour the filling over the crust. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes. Remove, let cool, and release from the pan.

5. 5.

   Wash and halve the strawberries. Slice the cake into pieces. Garnish each piece with strawberries and a dollop of yogurt, then arrange on dessert plates.