Coffee Cheesecake with Almonds

Ingredients

• 100 g whole wheat flour
• 100 g ground almond kernels
• 150 g raw cane sugar
• 1 tbsp instant coffee powder
• Salt
• 5 eggs
• 140 g butter
• 50 g coffee beans
• 100 ml whipping cream
• 500 g low‑fat quark
• 500 g cream cheese
• 50 g cornstarch
• 0.5 tsp vanilla powder
• 80 g almond flakes

Instructions

1. 1.

   Mix flour, almonds, 50 g sugar, coffee powder and a pinch of salt for the base. Quickly knead with one egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile place coffee beans in a bowl. Heat the cream, pour over the beans and let steep for at least 30 minutes. Strain through a sieve and reserve the infused cream.

3. 3.

   Separate the remaining eggs. Beat egg yolks with quark, cream cheese, coffee‑infused cream, cornstarch, vanilla powder and the remaining sugar. Whisk egg whites with a pinch of salt to stiff peaks and fold into the mixture.

4. 4.

   Roll out the dough on a floured surface slightly larger than the pan and line a greased springform. Raise a rim.

5. 5.

   Spread the quark filling over the base and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 50 minutes. About 10 minutes before finishing, sprinkle almond flakes on top and bake until golden yellow.

6. 6.

   Remove from oven, let cool, release from the pan and serve cut into slices.