Clean Eating Cheesecake

Ingredients

• 180 g spelt flour type 1050
• 45 g almond flour (partially sifted)
• 100 g raw cane sugar
• Salt
• 5 eggs
• 90 g butter
• 1 kg low-fat quark
• 1 Organic lemon
• 200 g apples (Boskop; 1 apple)
• 0.5 tsp vanilla powder
• 40 g cornstarch
• 0.5 tsp turmeric powder
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   For the crust, combine flour, almond flour, 50 g raw cane sugar, a pinch of salt, one egg and diced 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 grate finely. Cut the lemon in half and squeeze out the juice. Wash, peel, core and slice the apple thinly. Drizzle with lemon juice.

3. 3.

   For the quark filling, separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and remaining raw cane sugar with a hand mixer until creamy. Fold in quark, 1 tsp lemon zest, vanilla powder, cornstarch and turmeric. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface to about 30 cm diameter, place it in a greased springform pan and lift up the edges.

5. 5.

   Pour the quark mixture into the pan, arrange apple slices on top, spread the remaining filling over them and smooth the surface. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Remove, let cool, then release from the springform. Slice and serve.

6. 6.

   After baking, allow to cool completely, lift out of the pan and dust with powdered sugar before serving.