Cherry Cheesecake

Ingredients

• 165 g spelt flour type 1050
• 200 g raw cane sugar
• 2 pinch salt
• 4 eggs (medium size)
• 100 g butter
• 370 g sweet cherries (jar; drained weight)
• 650 g low-fat quark
• 1 packet vanilla pudding mix
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Mix 150 g flour with 50 g sugar and a pinch of salt, create a well in the center, crack an egg into it, and distribute butter pieces around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Drain cherries through a sieve. Separate remaining eggs; beat yolks with quark, vanilla pudding mix, remaining sugar, and lemon juice. Whip egg whites with a pinch of salt until stiff and fold in. Toss half the cherries in the leftover flour and fold into the quark mixture as well.

3. 3.

   Roll shortcrust dough on a floured surface to fit the pan size and line a springform pan with parchment paper using it. Spread quark mixture over the crust and top with remaining cherries.

4. 4.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50–60 minutes, checking with a skewer test.

5. 5.

   Remove from oven and let cool slightly. Take cheesecake out of the pan and allow to cool completely.