Cheesecake with Raisins and Almonds

Ingredients

• 120 g spelt flour type 1050
• 100 g Ground Almonds
• 130 g coconut sugar
• Salt
• 6 Eggs
• 120 g butter
• 1 kg quark (20% fat)
• 1 Organic lemon
• 1 vanilla pod
• 45 g cornstarch (3 tbsp)
• 50 g Raisins
• 50 g chopped almond

Instructions

1. 1.

   For the crust, combine flour, ground almonds, 50 g coconut sugar, a pinch of salt, one egg and cut‑up 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 quark well. Rinse the lemon hot, pat dry and grate the zest finely. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

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

4. 4.

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

5. 5.

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