Fig Cheesecake with Raspberries

Ingredients

• 75 g whole wheat butter cookies
• 25 g delicate oats
• 50 g butter
• 300 g Low-fat quark
• 2 Eggs
• 1 pinch salt
• 0.25 tsp vanilla powder
• 2 tbsp spelt whole grain semolina
• 40 g raw cane sugar
• 2 tbsp lemon juice
• 4 figs
• 60 g fig jam
• 100 g raspberries (for garnish)

Instructions

1. 1.

   Cover a baking sheet with parchment paper and place four buttered dessert rings on it. Put the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt the butter in a small pot over low heat, then mix it with the crumbs and oats and press the mixture into the dessert rings to form bases.

2. 2.

   Drain the quark well. Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form. Mix the quark with the yolks, vanilla powder, semolina, sugar and lemon juice. Fold in the meringue.

3. 3.

   Wash the figs and cut them into wedges. Spread fig jam inside the dessert rings, place the fig wedges on top, and fill with the quark mixture.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 25–30 minutes, then let cool in the closed oven. Carefully lift the dessert rings and remove the cakes. Chill the cupcakes in the refrigerator for 2 hours.

5. 5.

   Wash, dry and pick the raspberries. Garnish the cake with the raspberries before serving.