Cherry Cheesecake with Butter Crumble

Ingredients

• 300 g spelt whole‑grain flour
• 200 g spelt flour (Type 630)
• 120 g raw cane sugar
• 250 g soft butter
• 1 pinch salt
• 1 kg cherries
• 1 kg low‑fat quark
• 250 g cream quark
• 5 eggs
• 60 g spelt semolina
• 1 packet vanilla pudding powder
• 125 g honey

Instructions

1. 1.

   In a mixing bowl, combine both flours with sugar, butter and salt; process with hand mixer paddles until crumbly.

2. 2.

   Spread about two thirds of the crumbs on the bottom of the pan, press evenly to form a rim. Chill the rest for later use.

3. 3.

   Wash, pit and pat cherries dry. Drain quark. Separate eggs. Beat egg whites with a pinch of salt into stiff peaks.

4. 4.

   Mix semolina with baking powder and pudding powder. Stir quark, yolks and honey together, then fold in the semolina mixture carefully. Fold in cherries. Gently fold the meringue into the batter, pour into the pan and smooth the top.

5. 5.

   Sprinkle remaining crumbs over the cheesecake and bake in a preheated oven at 180 °C (160 °C fan; gas 2–3) for about 1 hour. Remove and let cool in the pan. Slice and serve.