Cheesecake with Strawberry Coulis

Ingredients

• 210 g spelt whole‑grain flour
• 250 g low‑fat quark
• 1 egg
• 1 pinch salt
• 50 ml rapeseed oil (5 tbsp)
• 120 g rice syrup (12 tbsp)
• 4 eggs
• 750 g quark (20% fat, liquid)
• 125 g sour cream
• 50 g soft butter
• 0.5 organic lemon (juice and zest)
• 80 g cornstarch
• 10 g baking powder (2 tsp)
• 250 g sweet strawberries

Instructions

1. 1.

   For the dough, put 200 g flour into a mixing bowl. Add low‑fat quark, egg, pinch of salt, 4 tbsp rapeseed oil and 2 tbsp rice syrup. Knead with the beaters of an electric mixer until smooth. If the dough is too firm, add a little water. Shape into a ball, wrap in cling film and refrigerate for 15–20 minutes.

2. 2.

   Meanwhile separate the eggs for the filling. Beat egg whites to stiff peaks. Whisk yolks with remaining rice syrup until frothy. Stir in quark, sour cream, butter, lemon juice, zest, cornstarch and baking powder until smooth. Fold in the beaten egg whites.

3. 3.

   Grease a springform pan with leftover oil. Press dough into the pan, lifting a rim and pricking the bottom with a fork several times. Pour the filling mixture into the pan and level the surface.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 40 minutes, then bake an additional 10 minutes at 150 °C, covering with foil if it darkens too much.

5. 5.

   In the meantime wash, clean and cut 200 g strawberries into small pieces. Puree and strain through a sieve.

6. 6.

   Let the cake cool in the pan. Then release from the rim and slice into portions. Drizzle with strawberry sauce and garnish with remaining fresh strawberries.