Cheesecake with Pears

Ingredients

• 200 g Spelt flour Type 1050
• 25 g cocoa powder
• 130 g coconut sugar
• Salt
• 5 eggs
• 120 g butter
• 1 vanilla pod
• 750 g quark cheese (10% fat)
• 3 tbsp starch
• 2 ripe pears
• 150 ml black currant juice
• 1 cinnamon stick
• 75 g white chocolate

Instructions

1. 1.

   Combine flour, cocoa powder, 50 g coconut sugar, a pinch of salt, one egg and the softened butter in a bowl. Mix with hand mixer attachments until smooth, shape into a ball and chill for 30 minutes.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Separate the remaining eggs; beat the whites stiffly. Whisk together yolks with vanilla seeds, quark cheese, starch and the remaining coconut sugar. Fold in the beaten egg whites.

3. 3.

   Roll out the dough on a floured surface (about 30 cm diameter), transfer to a greased springform pan and lift up the edges. Spoon the quark mixture into the pan and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes.

4. 4.

   Meanwhile, peel, halve and core the pears. Boil the currant juice with 100 ml water and the cinnamon stick, then add the pear halves. Cover and simmer over low heat for 8 minutes. Remove from heat and let the pears cool.

5. 5.

   Remove the cake from the oven and allow it to cool. Slice the pears into strips. Shave the white chocolate into flakes. Decorate the cooled cake with pear strips and chocolate flakes before cutting into servings.