Cheesecake with Shortcrust Base

Ingredients

• 220 g whole wheat flour
• 130 g coconut sugar
• 2 tsp cocoa powder
• a pinch of salt
• 5 eggs
• 120 g butter
• 1 kg quark (half-fat)
• 1 Organic lemon
• 1 vanilla pod
• 50 g starch
• 250 g strawberries (for garnish)
• powdered erythritol sugar (for dusting)

Instructions

1. 1.

   For the crust, combine flour, 50 g coconut sugar, cocoa, a pinch of salt, one egg and cubed 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 finely grate the zest. Cut the lemon in half 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 an immersion blender until creamy. Fold in the quark, 1 tsp lemon zest, 3 tbsp lemon juice, vanilla seeds and starch. 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 quark mixture into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes.

5. 5.

   Remove, let the cake cool and release from the pan. Wash, clean and halve the strawberries. For serving dust the cheesecake with powdered erythritol sugar, cut into pieces and serve with strawberries.