Cheesecake with Shortcrust Pastry

Ingredients

• 220 g spelt flour type 1050
• 150 g honey
• a pinch of salt
• 5 eggs
• 120 g butter
• 1 kg low‑fat quark
• 1 Organic lemon
• 500 g beans for blind baking
• 2 packets Vanilla Pudding Powder
• powdered erythritol sugar (for dusting)

Instructions

1. 1.

   For the base, combine flour, 50 g honey, a pinch of salt, one egg and grated 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, grate the zest finely. Halve the lemon and squeeze out the juice.

3. 3.

   Roll out the dough (about 30 cm diameter), place it in a greased tart tin and lift up a rim. Prick the base several times with a fork, cover with parchment paper and weigh down with beans for blind baking.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 10 minutes (blind bake). Remove, discard parchment and beans, and let cool.

5. 5.

   For the quark filling, separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and remaining honey with an electric mixer until creamy. Stir in quark, 1 tsp lemon zest, lemon juice and vanilla pudding powder. Gently fold in the meringue.

6. 6.

   Pour the quark mixture into the tin. Bake in the preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes.

7. 7.

   Remove, allow the cake to cool slightly, dust with powdered erythritol sugar and, if desired, bake a grid pattern on top with a very hot wire.